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Narali Bhath (Sweet Coconut Rice, Sugar or Jaggery)

5 from 2 votes

Published: · Modified: by · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 43 Comments

Maharashtrian Narali Bhat is a dessert you won't find on any Indian restaurant menu, a true home dish, and one of the easiest Indian sweets to make: no frying, no chasni, just a handful of basic pantry ingredients and one pot. Sweet coconut, warm cardamom and cloves, a touch of saffron, and toasted cashews, this rice dessert is made with jaggery or sugar, whichever you prefer.

A bowl of narali bhat garnished with cashews and raisins, surrounded by smaller bowls of rice, cashews, and flowers on a white surface.

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Narali Bhath is traditionally made for Narali Purnima, a coastal Maharashtrian festival marking the start of the fishing season, when coconuts are offered to the sea. Since Raksha Bandhan usually falls around the same time, my mom always made Narali Bhath for Rakhi. This is her recipe, passed down from her mother, and it stirs up childhood memories every time I make it. Its also my go to dessert when hosting, my favorite pairing is with pav bhaji especially as a casual Friday night meal with friends. I make it so frequently that I also have an Instant Pot Narali Bhat recipe if you are short on time.

This summer, when my mom was visiting, I told her I wanted to film a video to go with this old recipe on the blog. Without missing a beat, she said we should make it with jaggery instead, same process, just as good. I'm so glad I tried it; it's become my new favorite way to make this.

A bowl of narali bhat (sweet coconut rice) garnished with cashews and raisins, with a spoon inside.

Ingredient Notes

  • Coconut - Frozen grated coconut, sold at most Indian grocery stores, is what I actually use most of the time; it's easier to work with than fresh and works just as well here. Fresh grated coconut is great too if you have it.
  • Rice - Any rice works, but long-grain basmati holds its shape best and gives the dish its traditional texture.
  • Sugar or Jaggery - Both work well here, and the process is the same either way. With jaggery, either shave it thin or grate it so it melts easily into the rice. The color of the finished dish will vary from light golden to deep amber depending on how dark your jaggery is. Flavor-wise, sugar keeps things clean and simple, while jaggery brings a deeper, almost caramel and molasses-like warmth that pairs beautifully with the cardamom and cloves.
A marble table with bowls of dry fruits, rice, shredded coconut, saffron strands, ghee, cardamom pods, and grated jaggery arranged neatly.

How to Make Sweet Coconut Rice

A glass bowl on a marble surface contains milk with saffron strands soaking in it.
Add the saffron to warm milk and reserve.
Cashews and raisins are being sautéed in a light-colored nonstick pan on a stovetop with some oil.
Fry the cashews and raisins in ghee. Reserve.
A grey frying pan with hot oil, three cloves, and two green cardamom pods sits on a stovetop, ready for cooking.
Add remaining ghee to the same pan and fry cloves and cardamom on medium heat until fragrant.
Uncooked rice being sautéed with spices in a light gray pan on a stovetop.
Add the rinsed and drained rice and sauté it gently with the cloves and cardamom for 2 mins.
A gray pan on a stove contains boiling yellow liquid with visible oil, cloves, and a bay leaf in it.
Add salt and water and bring to a rolling boil on medium-high heat,
A shallow pan of white basmati rice cooking on a stove with visible whole spices, including cloves and cardamom pods, in the water.
Lower the heat and cook covered for 10 minutes or until the rice is fully cooked.
Cooked white rice in a pan topped with grated coconut and jaggery, on a stovetop.
Allow the rice to cool down and then gently fluff. Add coconut, jaggery, and cardamom. Mix well.
Cooked basmati rice with saffron threads in a gray pan on a stove.
Drizzle over the saffron milk and cook covered on low heat for 15 to 20 minutes.
A large pan filled with cooked yellow rice sits on a stove.
Uncover and gently mix the rice.
A pan filled with cooked yellow rice topped with cashews and raisins sits on a stovetop.
Garnish with the fried cashews and raisins.

Narali Bhath keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or milk to loosen it back up, since the rice firms up as it cools.

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Recipe

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A bowl of sweet coconut rice garnished with cashews and raisins, with a spoon inside. Flowers and a small bowl of cashews are in the background.
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5 from 2 votes

Narali Bhath (Sweet Coconut Rice, Sugar or Jaggery)

My mom's Narali Bhat! Sweet coconut rice with cardamom, cloves, and saffron. Easy recipe with just a few basic ingredients.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Indian
Diet: Hindu, Vegetarian
Servings: 6
Calories: 382kcal
Author: Archana Mundhe

Equipment

  • 10" non-stick pan with lid

Recipe Video

Ingredients

  • 1 pinch saffron
  • 1 tablespoon milk (warm)
  • 2 tablespoons cashews
  • 2 tablespoons raisins
  • 2 tablespoons ghee
  • 1 cup rice
  • 4 cloves
  • 2 cardamoms
  • ½ teaspoon kosher salt
  • 2 cups water
  • 1 cup freshly grated coconut (frozen works too. Just thaw it before)
  • 1 cup sugar (or 1 cup packed jaggery, about 5 oz)
  • 1 teaspoon cardamom powder

Instructions

  • Add the saffron to warm milk and keep aside. 
  • Heat 1 teaspoon of ghee in a non-stick pan and add the cashews. Fry them on medium heat for two minutes. Then add the raisins and fry them for another minute to 2 or just until they start to plump up. Take out the raisins and cashews and reserve.
    • A shallow non-stick 10" frying pan works best for this recipe. It helps cool down the rice faster and makes it easy to mix all the ingredients later in the same pan.
  • Rinse and drain the rice. Add the remaining ghee to the same non-stick pan. Add the cloves and cardamom and fry them for a minute on medium heat. Add the rice to the pot and stir it gently with the cloves and cardamom for 2 minutes.
  • Add salt and water. Bring it to a boil on medium-high heat. Turn the heat to simmer and cover the pot. Let the rice cook for 10 minutes. Once the rice is fully cooked, uncover and let it cool down for 5 minutes. Gently fluff the rice.
    • Cooling it before adding the other ingredients prevents the grains from breaking.
  • Add grated coconut, sugar or jaggery, cardamom powder, and the saffron milk. Gently mix everything. Cover the pan and cook on low heat for 15 to 20 minutes or until the sugar/jaggery is fully melted and absorbed in the rice.
  • Garnish with the reserved cashews and raisins. Coconut rice can be served warm or at room temperature.

Nutrition

Calories: 382kcal | Carbohydrates: 66g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 206mg | Potassium: 162mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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Filed Under

More Traditional Indian Sweets

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating





  1. Cook with Smile.. says

    Very interesting recipe..?

    Reply

    • Archana says

      Thank you!

      Reply

  2. Steve says

    Mast aahe.....in case you don't understand my Marathi.... It's very nice..... Looks beautiful....

    Reply

    • Archana says

      Thank you aani Marathi samajale mala!

      Reply

  3. dishdessert says

    recipe healthy and gourmet!

    Reply

    • Archana says

      Thank you!

      Reply

  4. elliebleu says

    I love coconut rice and can't wait to try it with saffron. Your photos turned out beautiful!

    Reply

    • Archana says

      Thank you! Please let me know how you like it.

      Reply

  5. Anu Yalo says

    Good one!!

    Reply

    • Archana says

      Thank you Anu!

      Reply

  6. healthyindiankitchen says

    Just yesterday I had this at a friend's place for raksha bandhan. Nice recipe?

    Reply

    • Archana says

      Thank you Mona!

      Reply

  7. Monika says

    Wow.. awesome..

    Reply

    • Archana says

      Thank you Monika!

      Reply

  8. Utkarshini Khanna says

    love that saffrony color!!

    Reply

    • Archana says

      Thank you Utkarshini!

      Reply

  9. tingleurtastebuds says

    Archana we make rice with sugar crystals or the fine sugar but it's mostly mashed up. Yours looks yumm. ??

    Reply

    • Archana says

      Thank you! I would love to learn your recipe too!

      Reply

  10. swatidavemehta says

    Hi Archna...I simply loved most of your recipes(I could see only partial of the long list) and their manner of presentation! They are so tempting!!

    Reply

    • Archana says

      Thank you for your kind words Swati! I look forward to trying your amazing recipes too! Avocado truffles look so good.

      Reply

      • swatidavemehta says

        Sure Archna...thanks a lot

        Reply

  11. Sandhya says

    Your Narali bht looks superb, Archana

    Reply

    • Archana says

      Thank you Sandhya!

      Reply

  12. Pan says

    You had me at sweet ?
    This looks both fabulous and festive !!! The saffron rice is beautiful in this.. And all the ingredients are ones that my taste buds do cartwheels over ?

    Reply

    • Archana says

      Thank you Pan for your kind words! This is a simple no-fail recipe with few ingredients that everyone loves!

      Reply

      • Pan says

        And perfect for tiny kitchen cooking ?

        I really need to make a,

        Tiny Kitchen Approved seal ?

        Reply

        • Archana says

          Yes, this one approves for tiny kitchen!!

          Reply

  13. munchkinontheroad says

    A sweet recipe for a sweet sentiment. In Honor Of My Daughter and Son's close bond, may it never be broken❤️

    Reply

    • Archana says

      Thank you for reblogging, Pan!

      Reply

      • Pan says

        By the way, my sister reblogged it on our site before I could get to it.. Thanks goes to her ?

        Reply

        • Archana says

          Thanks to her!!

          Reply

  14. Starr @ The Misfit Baker says

    Lovely recipe. I adore saffron and am always looking for new recipes for it. Thank you for sharing!

    Reply

    • Archana says

      Thank you Starr! It is quiet simple to make. I hope you like it

      Reply

  15. Pan says

    Want you to know I picked up saffron this morning but forgot the coconut ? Hopefully I get a chance to get back to a grocery soon..

    Reply

    • Archana says

      Yay! So look for frozen grated coconut, much easier to use. readily available in indian stores.

      Reply

      • Pan says

        Thanks ! I'll post a pic in the reblog of your post when I do ?

        Reply

        • Archana says

          Look forward to it!

          Reply

  16. Il bruciacchio says

    New recipe for me! Thanks.

    Reply

    • Archana says

      Great! Let me know how you like it!

      Reply

  17. InspiresN says

    beautiful clicks, wonderful recipe!!

    Reply

    • Archana says

      Thank you!

      Reply

  18. Meenal Pangarkar says

    Used your recipe yesterday to make naarali bhaat...turned out just perfect!5 stars

    Reply

    • Archana says

      Thank you Meenal. Hope you had an awesome Raksha Bandhan

      Reply