The day after tomorrow marks Kojagari Lakshmi Puja for this year. Households will be engrossed in the worship of the goddess. To anchor the fickle goddess of wealth permanently in their abodes, devotees will not only perform rituals but also offer a variety of delicacies. Alongside the traditional muri-murki-naru-kadma (puffed rice, rice crisps, sweet balls, and confections), there will be luchi (deep-fried flatbread), five types of fritters, and potato curry. Many homes also include khichuri (rice and lentil porridge) and dhoka'r dalna (lentil cake curry) in their offerings. However, if you're weary of preparing the same khichuri this year as every other, you might consider presenting the goddess with Coconut Polao. Here's the recipe.
What you'll need:
Gobindobhog rice: 2 cups
Whole garam masala: 1 tablespoon
Bay leaf: 1
Cashews: 2 tablespoons
Raisins: 2 tablespoons
Food coloring: A pinch
Coconut milk: 2 cups
Grated coconut: 1/2 cup
Water: 2 cups
Sugar: To taste
Ghee: 4 tablespoons
Rock salt: A pinch
How to prepare:
First, thoroughly wash the Gobindobhog rice and drain.
Now, heat ghee in a kadai (wok) and add the whole garam masala and bay leaf.
Lightly fry the cashews and raisins, then add the drained rice.
Stir for a couple of minutes, then add equal parts coconut milk and water.
As the rice nears completion, add food coloring (optional), salt, sugar, and grated coconut. Stir well and cover for a short while.
You'll need to gauge the timing yourself. Don't leave the kadai covered for too long, as the water may evaporate completely and the rice might stick to the bottom.
Once the rice is fully cooked, turn off the heat. Sprinkle grated coconut and ghee on top.
Serve the Coconut Polao with spicy potato curry, paneer, or dhoka'r dalna, and chutney.
