Narali Bhaat
If you notice coconut is used extensively in Maharashtrian cooking, especially in the costal  cooking. Same three ingredients, fresh coconut, Jaggery and rice are used to create a variety of desserts.


You take the rice flour, fresh coconut and jaggery, with a little bit of steam you turn it into this delicious dumpling, Modak. Modak are made specially for Ganesh festival as those are Bappa’s favorite.


You take the rice flour, make pancake with it. Stuff it with a earthy mixture of fresh Coconut, jaggery and some aromatic spices like cardamom and poppy seeds, That turns into patole. The same are also found in Kerala


Soak the rice, grind it coarsely, makes some jaggery and coconut, steamed the whole make sure to make something like a pudding which can be enjoyed with sweetened coconut milk, it’s called Sandane. Sometime you can also add jackfruit pulp, I love that variation a lot

Ghavan Ghatale

A pancake is made with rice flour and eaten with coconut milk sweetened with jaggery As you can see that traditional recipes use ingredients that are local, which is why I love cooking these recipes and sharing with everyone. Today’s recipe is no different, it uses these very simple basic ingredients and turns into this comforting delicious dessert.

Rakshabandhan/ Narali Poornima

The fisherman community does not fish during the monsoon months. They treat the sea as their God and let it rest for those four months. Its on this day that they restart the fishing. They sing songs, dress up and offer coconut as an offering to the sea. On this full moon the fisherman community celebrates with praying to the ocean God and offer him a special treat of this rice. Since the rice is heavily flavored with coconut, it’s called Narali bhat and the full moon is called Narali(naral=coconut) Poornima( poornima=full moon 🌝)
Narali Purnima
This is also the day when most of the Indians celebrate ‘Rakhi Poornima’. The word is based on the word, ‘ Raksha’, which means protection. It is believed that the sister ties this colorful thread, Rakhi on her brothers wrist as a thank you for protecting her. The brother makes a promise to take care of her. Now a days it’s a celebration of sibling’s love and I absolutely adore that. We are three sisters and the youngest brother, and on this day we remind each other of the love we share and promise to be there for each other. This year we could not be together for celebrating this festival but I at least tried to celebrate with this special bhaat and shared it virtually with them. Here is the recipe!  
Narali Bhaat

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Dessert, Main dish

Cuisine: Indian, Maharshtrian

Yield: 6

Narali Bhaat


  • 1 cup Basmati Rice
  • 2 cups water
  • 1 pinch of salt
  • 4 Cloves
  • 4 Green Cardamom
  • 4 tbsp Clarified Butter/ Ghee
  • 8-10 Cashew split in halves
  • 1/b tsp Saffron dissolved in 1 tbsp milk
  • 1 cup Freshly grated coconut
  • 3/4- 1 cup Jaggery


  1. Soak the rice for 15-20 mins in cold water
  2. Drain and set aside
  3. Heat 2 tbsp ghee in a heavy bottom pan
  4. Fry the cashews and set aside
  5. Add cloves and cardamom and saute for a min
  6. Add drained rice and saute for another min
  7. Add the boiling water to the rice and stir
  8. Add a pinch of salt, bring it to a boil and cover
  9. Let the rice cook till all the water is absorbed
  10. Once the rice is cooked, spread it on a plate to cool
  11. Mix coconut and jaggery and cook till the jaggery melts and the mixture comes together
  12. Add the cooked rice and mix with very gently
  13. Cover and let it steam for 5-7 mins
  14. Add the remaining ghee and saffron milk and mix well
  15. Add the fried cashews and serve