Edible culture - Coconut rice

Hello,



It is said that good things always start with sweetness. That's why a Marathmoli traditional dish is going to be made especially for you today.
Shravan Purnima means Narali Purnima and Raksha Bandhan.
The importance of this full moon is that
Kolibandhavs are eagerly waiting for this festival and on this day Kolibandhavs take blessings from Sagareshwara by offering a golden coconut and making a special natural Bhat at home.




Materials:

3/4 cup rice
Half a cup of water
2 + 1 tbsp Sajuk ghee
2 to 3 cloves
1/4 tsp cardamom powder
1 cup Jaggery, grated (Note 2)
1 cup of freshly grated coconut
8 to 10 nuts
8 to 10 raisins

Action:

1) Wash the rice and keep it in a sieve for half to half an hour.

2) Heat 2 tbsp ghee in a pan. Add cloves and saute for a few seconds. Add drained rice and fry for 2-3 minutes on medium heat.

3) While the rice is boiling, heat half a cup of water on another gas.

4. Boil the rice and add hot water. Place a lid on the pan and cook over medium heat. Once cooked, carefully transfer the rice to a plate and set it aside. Be cautious not to snap the stems.

5. Mix coconut and jaggery together. When the rice is cool, mix this mixture in the rice very gently.

6) Heat a thick-bottomed pan. Heat ghee in it and fry cashews and raisins until pink.

7) Zarya should remove cashews and raisins in another bowl. Reduce the heat and add the rice-coconut-jaggery mixture to the remaining ghee. Add cardamom powder. Keep a tight lid and take 3-4 steams. Turn the rice gently from time to time. Cook for about 10 to 15 minutes.

8) The rice will be thin at first and after a few minutes, it will be cooked. Cook the rice uncovered for the last 2-3 minutes. Add fried nuts and raisins. While serving add ghee and serve.

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