Sweet Coconut Rice – Instant Pot

“Absolutely eat dessert first. The thing that you want to do the most, do that.” –     Joss Whedon

Sweet Coconut Rice – An Ambrosial dessert made with basmati rice, grated coconut and a hint of aromatic cloves, cardamom, and saffron!

Sweet Coconut Rice, also known as “Narali Bhath” is a traditional Maharashtrian recipe cooked especially on “Narali Poornima” which a full moon day during the auspicious month of Shravan.

This make-ahead recipe is a crowd pleaser and we make it frequently for gatherings and parties. I have been trying to make this recipe in the Instant Pot for the last couple of months. Finally, after few failed attempts I was able to perfect the recipe in the Instant Pot with the help and expert advice from my Mom. I am SO excited to share this Instant Pot version of EASY sweet coconut rice recipe in addition to my stove top recipe!


Sweet Coconut Rice - Instant Pot
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
Ingredients
  • 1 cup basmati rice
  • 1 teaspoon saffron
  • 1 tablespoon warm milk
  • 2 tablespoon ghee or coconut oil, divided
  • 15-20 whole cashews
  • 2 whole green cardamom pods
  • 6 cloves
  • ½ teaspoon salt
  • 1 cup fresh coconut, grated (frozen works well)
  • ¾ cup sugar
  • 2 tablespoon raisins
  • 1 teaspoon cardamom powder
Instructions
  1. Wash, rinse and soak rice in water for 20 minutes. Drain the rice and keep aside.
  2. Soak saffron in milk and set aside for garnishing
  3. Turn Instant Pot to Saute(more) mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
  4. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
  5. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged under water. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
  6. Open Instant pot. Add coconut, sugar, raisins and cardamom powder. Mix well.
  7. Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 mins.
  8. Garnish with fried cashews and saffron.
  9. Enjoy!

 

 

 

Coconut Mango Burfi {Fudge}

I am so excited to share a 5-ingredient dessert recipe today – THIS Coconut Mango Burfi tastes heavenly!

A simple dessert that is SO fragrant and flavorful with the rich and moist textures from the coconut!

We are in the midst of a beautiful summer here in the northeast. Boys are out of school, Mom is visiting from India and our schedules are pretty relaxed. I am learning a lot of new recipes and techniques from my Mom. Between the two of us, we are cooking on most days.  With lots of family and friends visiting, we are so excited to have all the company to share the yummy foods with.

This kind of laid-back summer takes me back to my childhood memories of growing up in India. In a small town in India, our home facing a beautiful park and our family constantly between family and friends. I have most vivid memories of Indian summers and the mango season. Boxes and boxes full of ripe, sweet and full flavored Alphonso mangoes that we would devour. My mom would make delicious sweets with the mangoes and my favorite is the Coconut Mango Burfi or fudge.

All these years I never tried making it myself. The last few weeks that mom is with me, she has made these incredibly delicious coconut mango burfi twice for us. I think it is high time I learn how to make them and share the goodness with everyone.

It takes only 5 ingredients and 30-minutes or less to whip up a batch of these delicacies. The key is to constantly stir and watch the process as the textures change and making sure that it cooks evenly. When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. The color will change from light yellow to orange. Lower the heat for the last 5 minutes to avoid it from getting scorched. All these tips are courtesy MOM!

Coconut Mango Burfi {Fudge}
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Coconut Mango Burfi is a simple 5-ingredient dessert with a soft melt-in-mouth, fudgy texture, just right sweetness and the aroma of the best mangoes.
Ingredients
  • 2 cups fresh grated coconut, (frozen works well)
  • 2 cups milk (full fat)
  • 1 cup mango pulp (tinned works well, preferably made with Alphonso mangoes)
  • 1 cup sugar
  • 1 teaspoon of saffron
  • sliced nuts for garnish (optional)
Instructions
  1. Take a large heavy bottomed or a non-stick pan. Put it on medium-high heat. Add coconut, milk, mango pulp and sugar. Mix well.
  2. Keep stirring continuously for about 15 mins.
  3. The mixture will start to thicken and may stick to the pan. Keep scraping it off the pan and mix. Make sure the mixture is thickening without burning. The color should slowly deepen from yellow to orange.
  4. Add half of the saffron. Mix well and cook for another 5 mins.
  5. Lower the heat to medium-low as the bottom starts to brown and the mixture starts to form a ball. Cook for another 5 mins.
  6. Turn the heat off. Take the mixture out in a greased pan or a parchment lined tray. Press evenly with the back of a spatula ( a silicone spatula works well).
  7. Make half an inch thick layer by tightly pressing the mixture down and sideways to form a square.
  8. Garnish with more saffron, nuts. Cut into squares big or small, allow to chill and enjoy! If they happen to last for more than a day(which is rare) keep refrigerated.

 

Rose Coconut Karanji {pastry with rose flavoured coconut filling}

rose-coconut-karanji-2

Rose coconut karanji – a crispy pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth. Yes, it is Diwali this week and if I can share one traditional recipe with you, hands down it would be this rose coconut karanji. I am not a big fan of the traditional karanji but I am hooked on to this delectable recipe which has aromatic and sweet, rose flavored filling. Happy Diwali everyone!

rose-coconut-karanji Continue reading “Rose Coconut Karanji {pastry with rose flavoured coconut filling}”

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}

Ukadiche Modak – an exquisite Maharashtrian delicacy made with steamed rice flour dough, stuffed with aromatic and sweet coconut, jaggery, nutmeg, cardamom and saffron filling. These Modaks are offered to Lord Ganesh and made especially during the ten-day celebration of the Ganesha festival which started this week. There are literally dozens of ways to make a modak, but of course my mom had to spoil us with these luscious, heavenly ‘ukadiche modak’.  Continue reading “Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}”

Narali Bhath {Sweet coconut rice}

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child.  Celebrating Julia Child’s would-be 104th birthday on August 15th!

Today we celebrate ‘Raksha bandhan’ – A festival to celebrate the love and the lifetime bond of sisters and brothers. Sister ties a decorative thread on her brother’s wrist for his well being and in turn the brother promises to protect her for lifetime! Sweet isn’t it?

How about the special dessert we enjoy on this day? My all-time favorite ‘Narali bhath ‘- Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews! Absolutely delicious and simple recipe that I make throughout the year. Continue reading “Narali Bhath {Sweet coconut rice}”