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    Home » Indian Festival Foods

    Narali Bhath | Sweet Coconut Rice

    Published: Aug 18, 2016 · Modified: May 21, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 43 Comments

    147 shares
    Jump to Recipe

    "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 a lifetime! Sweet isn't it?

    coconut rice served in 2 silver bowls

    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.

    sweet coconut rice served in a white plate

    You can use freshly grated coconut or the frozen fresh coconut that is available in most grocery stores. Any kind of rice works but I like to use the long-grained, aromatic Indian Basmati rice. Few other basic ingredients used in this recipe - cardamom, cloves, a little bit of ghee, raisins, saffron, sugar, and cashews(optional).

    ingredients for coconut rice

    This recipe is a traditional Maharashtrian recipe and also one of my mom's signature dishes that was passed down to her by her mother. Every time I make this dish it stirs up the nostalgic memories of my childhood!

    Step by Step Sweet Coconut Rice Recipe

    • Add the saffron to warm milk and keep it aside. Toast the cashews in a pan or stir-fry them in 1 teaspoon of ghee. Keep them aside for garnishing. Rinse and drain the rice. Heat a medium pot and add ghee to it. Add 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 mins.
    toasted rice in a pan
    • Add salt and water. Bring it to a boil on medium-high heat. Turn the heat on simmer and cover the pot. Let the rice cook for 10 minutes. At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 mins.
    cooked rice in a bowl
    • Take a spoonful of rice and gently mix it with the saffron soaked in milk. Keep aside for garnishing. Mix the cooked rice with sugar, grated coconut, cardamom powder, and raisins. 
    cooked rice with sugar, coconut, raisins and cardamom
    • Put it back in the pan the was used to cook the rice.  Put a lid on the pan and cook on low heat for 30 minutes.
    coconut rice in a non stick pan with cashews and bloomed saffron next to it.
    • Garnish with cashews and rice mixed with saffron. Can be served hot or at room temperature.
    coconut rice in a non stick pan

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Narali bhath{sweet coconut rice}
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    5 from 3 votes

    Coconut Rice

    Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews. 
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 394kcal
    Author: Archana Mundhe

    Ingredients

    • 1 pinch saffron
    • 1 tablespoon milk
    • 2 tablespoons cashews
    • 2 tablespoons ghee
    • 1 cup rice
    • 4 cloves
    • 2 cardamoms
    • ½ teaspoon kosher salt
    • 2 cups water
    • 1 cup sugar
    • 1 cup grated coconut
    • 1 teaspoon cardamom powder
    • 2 tablespoons raisins

    Instructions

    • Add the saffron to warm milk and keep aside. Toast the cashews in a pan or stir-fry them in half a tablespoon of ghee. Keep them aside for garnishing.
    • Rinse and drain the rice. Heat a medium pot and add ghee to it. Add 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 on simmer and cover the pot. Let the rice cook for 10 minutes.  At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 minutes.
    • Take a spoonful of rice and gently mix it with the saffron soaked in milk. Mix the cooked rice with sugar, grated coconut, cardamom powder and raisins. Put it back in the pan the was used to cook the rice.  Put a lid on the pan and cook on lowest heat for 30 minutes.
    • Garnish with the cashews and rice mixed with saffron. Serve hot or at room temperature.
    • Enjoy and Happy Rakshabandhan!

    Video

    Nutrition

    Calories: 394kcal | Carbohydrates: 67g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 6mg | Sodium: 207mg | Potassium: 183mg | Fiber: 3g | Sugar: 34g | Vitamin C: 0.7mg | Calcium: 17mg | Iron: 1.2mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Cook with Smile.. says

      August 18, 2016 at 2:02 pm

      Very interesting recipe..?

      Reply
      • Archana says

        August 18, 2016 at 2:09 pm

        Thank you!

        Reply
    2. Steve says

      August 18, 2016 at 2:47 pm

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

      Reply
      • Archana says

        August 18, 2016 at 2:57 pm

        Thank you aani Marathi samajale mala!

        Reply
    3. dishdessert says

      August 18, 2016 at 4:27 pm

      recipe healthy and gourmet!

      Reply
      • Archana says

        August 18, 2016 at 4:28 pm

        Thank you!

        Reply
    4. elliebleu says

      August 18, 2016 at 8:24 pm

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

      Reply
      • Archana says

        August 18, 2016 at 8:54 pm

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

        Reply
    5. Anu Yalo says

      August 19, 2016 at 2:44 am

      Good one!!

      Reply
      • Archana says

        August 19, 2016 at 8:04 am

        Thank you Anu!

        Reply
    6. healthyindiankitchen says

      August 19, 2016 at 8:03 am

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

      Reply
      • Archana says

        August 19, 2016 at 8:05 am

        Thank you Mona!

        Reply
    7. Monika says

      August 19, 2016 at 10:10 am

      Wow.. awesome..

      Reply
      • Archana says

        August 19, 2016 at 10:32 am

        Thank you Monika!

        Reply
    8. Utkarshini Khanna says

      August 20, 2016 at 2:32 am

      love that saffrony color!!

      Reply
      • Archana says

        August 20, 2016 at 9:24 am

        Thank you Utkarshini!

        Reply
    9. tingleurtastebuds says

      August 20, 2016 at 1:11 pm

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

      Reply
      • Archana says

        August 20, 2016 at 1:15 pm

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

        Reply
    10. swatidavemehta says

      August 24, 2016 at 4:59 pm

      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

        August 24, 2016 at 5:20 pm

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

        Reply
        • swatidavemehta says

          August 24, 2016 at 5:49 pm

          Sure Archna...thanks a lot

          Reply
    11. Sandhya says

      August 25, 2016 at 11:11 am

      Your Narali bht looks superb, Archana

      Reply
      • Archana says

        August 25, 2016 at 11:14 am

        Thank you Sandhya!

        Reply
    12. Pan says

      August 29, 2016 at 8:59 pm

      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

        August 29, 2016 at 9:01 pm

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

        Reply
        • Pan says

          August 29, 2016 at 9:29 pm

          And perfect for tiny kitchen cooking ?

          I really need to make a,

          Tiny Kitchen Approved seal ?

          Reply
          • Archana says

            August 29, 2016 at 9:33 pm

            Yes, this one approves for tiny kitchen!!

            Reply
    13. munchkinontheroad says

      August 31, 2016 at 5:07 pm

      Reblogged this on On the Road Cooking and commented:

      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

        August 31, 2016 at 5:09 pm

        Thank you for reblogging, Pan!

        Reply
        • Pan says

          September 02, 2016 at 9:58 am

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

          Reply
          • Archana says

            September 02, 2016 at 10:18 am

            Thanks to her!!

            Reply
    14. Starr @ The Misfit Baker says

      September 01, 2016 at 1:20 am

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

      Reply
      • Archana says

        September 01, 2016 at 9:17 am

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

        Reply
    15. Pan says

      September 02, 2016 at 7:39 am

      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

        September 02, 2016 at 9:18 am

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

        Reply
        • Pan says

          September 02, 2016 at 9:56 am

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

          Reply
          • Archana says

            September 02, 2016 at 10:18 am

            Look forward to it!

            Reply
    16. Il bruciacchio says

      September 11, 2016 at 4:29 pm

      New recipe for me! Thanks.

      Reply
      • Archana says

        September 11, 2016 at 4:36 pm

        Great! Let me know how you like it!

        Reply
    17. InspiresN says

      August 08, 2017 at 12:14 pm

      beautiful clicks, wonderful recipe!!

      Reply
      • Archana says

        August 08, 2017 at 1:57 pm

        Thank you!

        Reply
    18. Meenal Pangarkar says

      August 15, 2019 at 2:09 am

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

      Reply
      • Archana says

        August 15, 2019 at 7:40 am

        Thank you Meenal. Hope you had an awesome Raksha Bandhan

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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