Sweet Coconut Jaggery Rice / Sweet Narli Bhaat.

“Sweet Coconut Jaggery Rice / Sweet Narli Bhaat” … This is a Maharashtrian style delicacy prepared during auspicious functions specially during Narali Poornima ie Sutta Punnava (Rigupakarma) as coconut is the basic ingredient used during this festival … Tastes awesome ….

** As mentioned narli bhaat is prepared in and around Maharashtra state during the auspicious occasion of Narali Poornima ie Sutta Punnava (Rigupakarma). Narli which means Nariyal ie coconut, which is given prime important to mark this festive rituals. In fact a full whole coconut in dropped into the sea as an offering to Lord Vishnu on this day. I came across this delicious dish and the ritual behind it from some of my neighbors after my marriage when I came and settled in Mumbai. I liked it and it always gives me pleasure to prepare those dishes that are of importance to the people where I stay as a mark of respect and friendly neighborhood. One should always be in good faith with those staying in and around you, as long as you do not go out of your way fully to accommodate them. A good neighbor is an assets as they are the first near and dear one’s who will reach you in time of crisis and one should respect that ability and always be in good relationship with each one in your premises. 

** I must appreciate Mumbaikars here as they are so much helping in nature that even a person who is walking down the street jumps to another persons rescue the minute he sees a crisis. They never just walk away when a person is seen to be having trouble, though there are some cheats too. But by and large a person once a Mumbaikar is always a Mumbaikar in heart wherever he goes and settles. Here the town is always on the move and I have always found myself busy with some activity or the other and days pass by just without noticing much. Faith and rituals are another aspect I observed in large in people living in Mumbai. However, busy they are, they abstain from food and observe upvas / rituals etc. on festive days. They have their own festive dishes, which they relish and Ganapathi is one festival that is most happening festival in most of the homes. There are too many sarvajanik Ganapathi too that are kept in pendals built on roadside to accommodate the lord. It is believed that during British time to bring in unity among people to fight for right Bala Gangadar Tilak started this practice which has been continued still and we see huge crowds gathered to participate. 

** Coming to Narli Bhaat it is very simple to make, all one has to do is make the godda churnu ie jaggery churan and mix in the cooked rice. Here is the simple recipe to preparing of “Sweet Coconut Jaggery Rcie / Sweet Narli Bhaat” … My Style …. 

** Bring 2 liters of water to a boiling point. Wash and add too cups of good quality rice (I used Basmati rice) into it and mix well with a spatula. Let it come back to a boil, cook for 2-3 minutes on high heat and then lower and continue cooking for 3-4 minutes. Remove from fire and keep this aside covered for another 5 minutes. 

** The rice will have cooked about 80% by now. Strain off the water from the rice and add in cold water and drain again the water. Repeat till the rice has cooled down. This is done to arrest further cooking of the rice, just like how we do for biryani preparation etc. The main point here is to get rice cooked to just 80% for best result, you may follow any other suitable method you do too. 

** Add 200 gms of grated jaggery (goda/gud/bella) or cut into small pieces in a thick bottomed pan / kadai. Heat it on medium flame till the jaggery melts. In Mumbai we get a jaggery called chikki gud which does not need addition of water much but if necessary you can add in a little bit of water to melt the jaggery. Again here we get jaggery that has no dust or dirt in it so the question of straining does not arise, you may do so if in your vicinity the jaggery is not pure in quality. 

** Bring the jaggery to a boil and continue for another five minutes, you should get one string consistency of jaggery ie when you drop some of the melted jaggery using spatula the final fall should fall in a string consistency. You can also add a few drops into a bowl of water if it does not spread and rolls into a ball it si done. Once the jaggery has come to the correct consistency lower the heat to minimum. 

** Heat 2 tblsp of pure home made ghee in a small pan, when hot enough lower the heat and add in 4-5 slightly crushed cloves (Lavang/Laung), 4-5 black peppercorns, 2 one inch pieces of cinnamon (Tike Saal/Dalchini) and about 10 cashew nuts and fry for a minute or two. Add this to the jaggery along with 3 cups (approximately) of freshly grated coconut (only the top white part) to the jaggery and mix well. 

** Continue cooking for mixture for some time till it turns slightly thicker in consistency. Yes, you are right, this is called churnu or chooran which is used in many dishes even in Konkani Saraswat Cuisine, though we do not add cloves and cinnamon there. Now remove from fire and keep it aside to cool completely. It is very important that the churan cools to room temperature before adding in the rice, so allow it to cool properly and please do not be in a hurry. 

** Once the churan has cooled down completely, add in half a teaspoon of powdered cardamom (illachi/Yellu) and mix well. Now gently add in the cooked rice little by little mixing gently all the while till all the cooked rice has been added. Do not use much of pressure while adding or the rice will break or get mushy, that is why it is important to cook the rice to 80% only. Once the rice has been mixed well cover and keep it aside for some time. If you find some water running through sides do not worry much, the rice will absorb it in a few hours. 

** “Sweet Coconut Jaggery Rcie / Sweet Narli Bhaat” is done and ready to be offered as Naivedyam to Lord and then distribute the same among family and friends. Try this out during any festival time and relish the same with your family and friends and yes, remember Naivedyam or Prasadam should always be distributed and consumed to bring in prosperity into the family. So pass them on to your friendly neighbors and relatives as and when possible. May God always shower his choicest blessing on your family for all your noble work. 

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