October 3, 2008

Naralachi Vadi (Coconut Barfi)

I wanted to do Naralachi Vadi on Narali Poornima itself, but finally today I got time to do it. Its very simple and rich in taste. Since it has got a good shelf life, you can carry it in long journey also.

1 cup freshly grated coconut or fine coconut powder
1 cup sugar
1/2 cup milk
Cardomom powder
Saffron (Optional)
Cashewnut or Badam (Optional)

  1. Heat 1 tsp butter in a hard bottom pan.
  2. Add grated coconut / coconut powder in it.
  3. Stir it continuously till coconut smell starts coming out. No need to wait till color changes to brown.
  4. Now add all sugar and cardomom powder (saffron if available). Mix well.
  5. Then add milk and stir continuously till all milk gets absorbed by mixture and it starts to thicken. Note, this should be done on low flame & by stirring continuously.
  6. Remove the pan from flame and let it cool down for say 5 min.
  7. Till then, grease a plate with ghee/butter. Once the mixture cools down a bit, pour it on greased dish.
  8. Spread it evenly all over the dish with hand / spatula.
  9. Now pierce cashew / badam randomly over the mixture.
  10. Put the dish in freeze for 1 hour.
  11. After 1 hour, cut the mixture into diamond shaped vadis (see the snap above).
Serves: Make appx 12-15 burfis

Preparation Time: 30 min
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