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Narali Bath Recipe: A Traditional Marathi Sweet Rice Dish
Ingredients
1 cup basmati rice
2 tbsp ghee (clarified butter)
1 cinnamon stick
6-7 cloves
5-6 green cardamom pods
2 cups water
A few saffron strands (soaked in 1/4 cup hot milk)
1 tbsp ghee
2 tbsp cashews
2 tbsp raisins
1 cup grated coconut
1 cup jaggery (or sugar as a substitute)
A pinch of salt
Instructions
1. Prepare the Rice:
Wash and rinse 1 cup of basmati rice thoroughly.
Soak the rice in water for 20 minutes to reduce cooking time.
After soaking, drain the water and set the rice aside.
2. Cook the Spices:
In a pan, heat 2 tbsp ghee over medium flame.
Add 1 cinnamon stick, 6-7 cloves, and 5-6 green cardamom pods.
Roast the spices until they release their aroma.
3. Cook the Rice:
Add the soaked rice to the pan with the spices.
Pour in 2 cups of water.
If using a pressure cooker, skip soaking the rice and cook directly for 2-3 whistles. After cooking, release the pressure and open the lid.
For the pan method, cover and cook the rice on medium-high flame for about 10 minutes, or until the rice is 50% cooked.
4. Add Saffron:
Mix the saffron strands (soaked in hot milk) into the rice.
Gently stir to combine without breaking the rice grains.
Cover and cook for a few more minutes until the rice is fully cooked and aromatic.
5. Prepare the Coconut Mixture:
In a separate pan, heat 1 tbsp ghee.
Add 2 tbsp cashews and 2 tbsp raisins. Stir until the raisins puff up.
Add 1 cup of grated coconut and 1 cup of jaggery (or sugar).
Stir until the jaggery melts and the mixture is well combined.
6. Combine and Finish:
Gently fold the cooked rice into the jaggery and coconut mixture.
Add a pinch of salt and mix carefully to avoid breaking the rice grains.
Cover and cook for a few more minutes to let the flavors meld together.
7. Serve:
Once the rice has absorbed all the flavors and is nicely combined, turn off the flame.
Serve the delicious Narali Bath warm and enjoy!
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