coconut sweet rice (thengai sarkkarai saadam/naaraleebath) 椰絲甜米飯🔗

This rice is also used mostly by Northern Maharashtrians just like previous Sweet rice (sarkkarai saadam). 這種米飯也主要由北馬哈拉施特拉邦人使用，就像之前的 sarkkarai saadam（甜米飯）一樣。

Water - 1½ padi 淨水 Pour this in a 3 padi water-capacity vessel and boil it. 將其倒入3 padi 容量的容器中並煮沸。

Ghee - 1¾ palam 酥油 Pour this in the boiling water. Once this comes to a boil, 將此倒入沸水中。一旦沸騰，

Small Rice - ½ padi 碎米／短粒米 wash this well, drain the water. Add this to the boiling water. Then, just as in the first rice recipe, drain the starch. When the rice cooks and become like a flower(soft), spread it on a lead coated Thaambalam (plate) and let it cool for sometime.

Saffron - 1 Ru.wt 藏紅花 Churn this in 1 Ru.wt milk and make it like butter. Add it to the rice which is on the plate and mix. Then, 將其與 1 Ru.wt 牛奶快速翻攪，直至奶呈黃油狀。將其添入 盤中的米飯裡，拌鬆。然後，

Grated Coconut - 12 palam 椰絲 Check and clean any dirt, fibres and add in the rice. 檢查並清出所有塵垢、纖維，添入米飯中。

Sugar** - 25 palam 糖** Check whether it is clean and add it to the rice. 察看糖的潔淨度，添入米飯中。

Cardamom - 1 Ru.wt 豆蔻粉 Dry Grapes - 4 palam 葡萄乾 Almonds - 4 palam 杏仁 Use the almonds and dry grapes as mentioned in Note 1 and

2. Mix these with the rice well. 使用注 1 和注 2 中所述的杏仁和葡萄乾，與米飯拌勻。

Cloves - ¼ Ru.wt 丁香 Fry this in the heated oil and immediately put this on the rice on the plate and mix well. Place the vessel on the heat of live coal(from burnt firewood) for 10 minutes and while serving, 在加熱的油中煎丁香，然後立即將其放在盤子裡的米飯 上，攪拌均勻。將容器放在（燃木而成的）活炭上熱 10 分鐘，之後盛用時， Rock Sugar - 6 palam 冰糖 powder the rock sugar to pepper size particles. Sprinkle on the rice. Mix and then use it. 將冰糖磨成胡椒大小的顆粒。撒在米飯上。拌開後用之。

Ghee is added in boiling water for no other reason but to prevent the rice grains from sticking to each other and to keep them soft. 將酥油加 入沸水中，沒有其他原因，是為了防止米粒相互黏連並保持柔軟。

If needed, the quantity of the sugar can be increased and also it can be made into syrup and used. For this, add ¼ portion more of the existing sugar quantity and prepare as Mudirpaagu (fully condensed syrup) as mentioned in recipe number 56. 若需，可以增加糖量，也可以製成 糖漿使用。若此，添加 ¼ 份現有糖量，依照第 56 道食譜中所述製 作 Mudirpaagu（完全濃縮糖漿）。

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clove-like pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1：凡是在食譜中使用杏仁的地方，將杏仁浸泡在 熱水中，剝去褐色外皮，切成丁香狀小粒。杏仁碎丁可經煎炒，或 未經焙炒使用，依相應食譜所述。若要用到腰果，去其紅皮，煨烤 使用。

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, re-move the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2：凡是在食譜中提到葡萄乾之處， 清掉所有雜垢，去除莖及任何不需要的顆粒。用水輕輕清洗。用薄 布壓乾，在酥油中焙烤，再添加到各自的菜餚中。在某些情況下，也 可以未經烘焙使用，但烘焙後用是最好的。