Coconut Barfi aka Naralachi Wadi
Last weekend we visited our native town for Holi. Hopefully you guys got time to check out that post if not click here & before that we were at Triambak,Nashik for a pooja, the trip advisory would be next on the blog.
Any Indian Hindu festival or ceremony or prayers are incomplete without the coconut. So by the end of the festivity there are numerous coconuts in the house from which a sweet dish is to be made and shared with all. Same was the case with me, I had like 6-7 coconuts with me. So I attempted Naral Wadi aka Coconut Barfi and my critic (Hubby) approved it hence sharing with you all.
- Coconuts: 2 Coconuts that comes to like 3-4 cups of grated coconut.
- Sugar: 2-3 cups
- Milk:2-3 cups
- Nutmeg Powder
- Cardamom Powder
- Ghee- for greasing
- Milk powder: 2-3 tea spoons
- First and the toughest step is to persuade your Hubby to break those tough nuts into half ...Coconuts!! :)
- After that it's your job to grate the coconuts.
- In a nonstick pan put in the grated coconut. Mix for 10-15 minutes on low heat.
- Add Sugar and mix well.
- Add Milk powder in Milk and add it to the pan. Let the mixture cook for good 20-30 minutes.
- The mixture will reduce a bit to form into a spreadable consistency. Then add in the fragrant nutmeg and cardamom powders.
- Switch off the heat and pour the mixture onto a plate greased with ghee.
- Flatten out the mixture with help of a spatula.
- Let it cool down for a while and then you can draw out the lines with the help of a clean knife.
- Place them in the fridge so that they can attain a great shape.
- After an hour or two, remove the plates and with the help of the knife cut the shape out.
- and tadda!! Naral wadi is ready to eat.
- Store them in a airtight container and stock up in the refrigerator.
- Kesar can be used to give color to the sweet.
- Milkmaid can also be used instead of milk and sugar.
- Use of non-stick is a must to save time on the later cleaning.