Sweet Coconut-Jaggery Rice

By preetirdeo

This preparation is quite simple and can be done very quickly if you have ready grated coconut and loose jaggery. Ghee is the vital ingredient here. Obviously it does bring up the flavours. When I made this bhaat, I had halved the quantities. You may avoid using ghee in that quantity. Pour in a couple of tablespoons before steaming the whole preparation. This rice is served as the main dish on the festival. However you may prepare it as a dessert.

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Rate this recipe 3.9/5 (19 Votes)

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Ingredients

4 cups basmati rice
1 grated/scraped fresh coconut
6 cups jaggery
10-12 cloves
10-12 cardamom(ground)
1 cup ghee(clarified butter)
Blanched almonds and or raisins

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Wash and drain the rice. Keep aside for about half an hour.

Step 2

Heat 2 tablespoons of ghee in a pan and add the cloves to it. Add the washed and drained rice to this . Roast the rice in the ghee for a couple of minutes, till all the grains get coated with ghee.

Step 3

Add in twice the measure of warm water to the rice and cook the rice. The rice needs to nice and fluffy....each grain needs to stand out.

Step 4

In a thick bottom pan, cook the grated coconut and the jaggery together. All the jaggery melts and softens the coconut slightly.

Step 5

Add the cooked rice this and fold into the coconut-jaggery mix. To this add in the cardamom, blanched almonds and raisins.

Step 6

Add in the rest of the ghee and fold again taking care not to mush the rice. Cover and let it steam once. Serve while it is hot or even cold.

If you can manage adding coconut milk, the flavours will enhance doubly!! If you plan to do so , you will need to add 2 cups of coconut milk and 1 cup of water to the rice in order to cook it.

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