Narali Bhaat/Kesari Bhaat/Sweet Coconut Rice

Narali Bhaat/Kesari Bhaat/Sweet Coconut Rice

By NamakShamak
  • Serves: 3 - 5
  • Prep Time: 10 Minute
  • Cooking: 20 Minute
  • Calories:

There is never an end to festivities,and when it comes to some filmy festivals( Diwali,Holi,Rakshabandhan,Gopalkala are quiet publicised,courtesy our Bollywood films) you can never miss out these festivals ,even if you want to… The local shops are loaded with overpriced rakhis,your mailbox get flodded with rakhee gifts offers,and if that wasnt enough , the television and radio keeps roaring rakhee chcocolate ads all day.. But it does create a nice festive weather ,especially in monsoons, when the gloomy weather makes everyone passive. But the Rakhee festivities many a times overshadow the Narali Poornima , which mostly falls on the same day as Rakshabandhan ! Its  predominantly a Marathi festival , especially celebrated in coastal Maharashtra by the fishermen community ,who offer coconuts to Varun Deva:Lord of seas, to protect them from the wrat of ocean. The rituals are not entirely superstitious or myth driven. Shravaan month is considered holy ,hence everyone is expected to abstain from non, so that the fish breeding season , at its peak , remains undisturbed ,and fishermen remain away from choppy sea. So with the coconut day coming up , lets make a quick and easy coconut rice. A traditional recipe ,made with a handful ingredients and a definite delight for your guests!



  1. Grind scraped coconut to a fine paste with 1 tbsp water. Heat ghee in a non stick pan. Add cinammon and fry for 1 min. Add the soaked drained rice and fry for 1 min.
  2. Add ground coconut and coconut milk and saffron mixture.Stir well. Cook on medium heat with covered lid,till the rice is just cooked ,but not completely dried. Add sugar and gently fold , taking care of not to break the rice grains. Cook on open pan

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!