Rakashabandhan & Narali Purnima Special Narali Bhat (Lunch Time Sweet) Recipe by Shobha Deshmukh
Cooking Instructions 20 minutes 1 Gather all ingredients and have them ready to go.,spake the rice for ten minutes,heat a Kadhai over medium heat then add ghee,once the ghee melts and becomes fragrant add the cloves. 2 When the cloves turn fragrant add desiccated coconut and roast about one minute until lightly golden.add the soaked rice stir it combine and continue cooking for one more minute until everything is well coated. 3 In separate pan bring two cups of water to to boil.carefully pour the water in to a Kadhai,stir gently to combine,,then cook on medium low heat,until the rice is fully cooked and all the water is absorbed. 4 Stir in the jaggery and sugar over medium heat until thoroughly melted and well combined.Add one tablespoon of ghee,a pinch of salt and generous sprinkle a cardamom powder continue stirring until everything is evenly mixed and aromatic.gently fold in the chopped almonds,cashews and raisins,ensuring the nuts and dried fruit are evenly distributed throughout the rice. 5 Narali Bhat is now ready to delight your Rakshabandhan celebration.Drizzle a little extra ghee on top for added richness,then garnish generously chopped almonds,cashews and raisins serve it warm to enjoy its aromatic,sweet spiced flavours at their very best. 1 Gather all ingredients and have them ready to go.,spake the rice for ten minutes,heat a Kadhai over medium heat then add ghee,once the ghee melts and becomes fragrant add the cloves. 1 Gather all ingredients and have them ready to go.,spake the rice for ten minutes,heat a Kadhai over medium heat then add ghee,once the ghee melts and becomes fragrant add the cloves. 2 When the cloves turn fragrant add desiccated coconut and roast about one minute until lightly golden.add the soaked rice stir it combine and continue cooking for one more minute until everything is well coated. 2 When the cloves turn fragrant add desiccated coconut and roast about one minute until lightly golden.add the soaked rice stir it combine and continue cooking for one more minute until everything is well coated. 3 In separate pan bring two cups of water to to boil.carefully pour the water in to a Kadhai,stir gently to combine,,then cook on medium low heat,until the rice is fully cooked and all the water is absorbed. 3 In separate pan bring two cups of water to to boil.carefully pour the water in to a Kadhai,stir gently to combine,,then cook on medium low heat,until the rice is fully cooked and all the water is absorbed. 4 Stir in the jaggery and sugar over medium heat until thoroughly melted and well combined.Add one tablespoon of ghee,a pinch of salt and generous sprinkle a cardamom powder continue stirring until everything is evenly mixed and aromatic.gently fold in the chopped almonds,cashews and raisins,ensuring the nuts and dried fruit are evenly distributed throughout the rice. 4 Stir in the jaggery and sugar over medium heat until thoroughly melted and well combined.Add one tablespoon of ghee,a pinch of salt and generous sprinkle a cardamom powder continue stirring until everything is evenly mixed and aromatic.gently fold in the chopped almonds,cashews and raisins,ensuring the nuts and dried fruit are evenly distributed throughout the rice. 5 Narali Bhat is now ready to delight your Rakshabandhan celebration.Drizzle a little extra ghee on top for added richness,then garnish generously chopped almonds,cashews and raisins serve it warm to enjoy its aromatic,sweet spiced flavours at their very best. 5 Narali Bhat is now ready to delight your Rakshabandhan celebration.Drizzle a little extra ghee on top for added richness,then garnish generously chopped almonds,cashews and raisins serve it warm to enjoy its aromatic,sweet spiced flavours at their very best. 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