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Today is Narali Pornima. A festival where the fishermen worship Sea. Usually celebrated in Maharashtra-Goa region of India. To know more about this festival click here. We also celebrate Raksha Bandhan on the same pornima i.e. Full moon day. Raksha Bandhan is nothing but a day when a brother takes an oath to protect his sister for life, and sister ties a Rakhee (a decorated thread) on his right wrist and feeds him sweets.
This rice is made on this day all across Maharashtra. It has great flavor of coconut, jaggery and a few spices. Very easy to make.
Ingredients:
- Basmati Rice: 2 Cups
- Gul/ Jaggery: 3 ½ Cups
- Khavlela Naral/ Shredded Coconut (Fresh or frozen): 1 ½ Cups
- Desi ghee/ Clarified butter: 5-6 Tbsp.
- Lavang/ Cloves: 10-12
- Dalchini/ cinnamon stick: 2-3 (small)
- Veldoda/ Whole Green cardamom: 7-8
- Slivered almonds: A fistful
- Golden Raisins: A fistful
- Cashews: A fistful
- Hot Water: 4 Cups
- Saffron strands soaked in warm milk (2 Tbsp.)
- Salt: A pinch
- Lemon juice: 1 Tsp.
Method:
- Put IP on saute mode.
- Put cloves, cinnamon sticks and green cardamoms in Desi ghee.
- Add cashews
- Put 3½ cups of Jaggery
- 1½ cups of grated coconut.
- Stir well for a couple of minutes.
- Add 3 cups hot water and 2 cups of soaked basmati rice.
- Put a pinch of salt and 1 tbsp of lemon juice.
- Stir well.
- Put the lid.
- Put IP on manual mode for 7min.
- After done release the pressure after 3-4 minutes.
- Serve hot.
- Honestly in my opinion this rice tastes better the next day but obviously you can serve it right after making it.
To make this rice the more traditional way please click here
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