Friday 22 July 2011

NARALI BHAT / NARALEE BHAT

NARALI BHAT / NARALEE BHAT




Ingredients
2 cups kolam rice or any scented rice
2 cups sugar
1 cup jaggery
1 cup milk
1 ½ cups scraped fresh coconut
5 cloves/Lavang
5 cardamom/ Velachi
2 teaspoon raisins/Bedane
1 teaspoon saffron/Keshar mix with 2 tbsp milk
2 teaspoons lemon juice
20 Kaju/cashew nuts (chopped into pieces)
4 cups warm water to cook rice
½ cup pure ghee
Method
1) Wash rice and drain excess water. Keep aside for an hour.
2) Put 2 teaspoons ghee in a thick-bottom pan or rice cooker. Add cloves and cardamom and fry for a minute. Then add rice and fry for 2 minutes. Add a pinch of salt, lemon juice and water in it and steam it till the rice is cooked.
3) Spread the rice on a plate and keep aside to cool.
4) Put sugar, milk and jaggery in a thick-bottom pan and stir it constantly with the gas on low flame. When sugar and jaggery dissolves add coconut and mix well.mixture becomes thick , remove from flame. Add to it the mixture of milk-saffron, cashew nuts and raisins and mix it well.
5) Fold in the cooled rice into the above mixture and mix it together gently. Put the pan on a low flame and cook it for 4 to 5 minutes (the rice will absorb most of the sugar syrup). Remove from flame, add remaining ghee and cover it.
6) Keep the rice covered for about an hour and then serve.

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