▶ 1/2 cup ambe mohar or basmati rice (soaked for 30 minutes)
▶ 1/2 cup jaggery (finely chopped)
▶ 1/2 cup fresh coconut (grated)
▶ 1/2 cup thick coconut milk
▶ 1/2 cup water
▶ Ghee as required
▶ 1 tbsp almonds (chopped)
▶ 1 tbsp cashew nuts (chopped)
▶ 1 tbsp raisins (chopped)
▶ 3 green cardamom pods
▶ 3 cloves
▶ ¼ tsp salt

Poll

Who will win the Punjab Elections?

BJP 32.86%

AAP 41.43%

INC 25.71%

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Method
Heat ghee in a pan and fry the chopped dry fruits for a minute. Once the raisins puff up, and the nuts turn slightly brown, set them aside. In the same pan, add one tbsp ghee. Saute cloves and green cardamom; once they puff up, tip in the soaked rice. Fry the rice in ghee on low heat for one or two minutes. Mix in water and salt. Now, pour coconut milk. Allow the mix to boil on medium heat. Sprinkle some saffron (optional). Stir well. Cover and cook on low heat. Meanwhile, in a large bowl, add grated fresh coconut and chopped jaggery. Sprinkle fried dry fruits on it.

Bhavesh Koli

Once the rice has cooked on low heat for five to six minutes, remove and spread it out on a large plate. In the same pan, add one tbsp ghee. Add the coconut mixture and evenly layer the bottom of the pan. Now, add the cooked rice and evenly spread it into another layer. Cover and cook on low heat. After two minutes, the jaggery will have melted. Add some more ghee. Steam-cook narali bhaat for two more minutes. Take it off the heat and keep it covered until you’re ready to serve.