nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai |
by Tarla Dalal
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nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images.
nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai is a famous Indian mithai made during the festival of Ganesh Chaturthi. Learn how to make naralachi vadi.
To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly. Sprinkle mixed nuts evenly over them and press lightly. Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife. Refrigerate for 2 hours so the vadi becomes firm and serve.
A crunchy coconut treat with a sugary rush, this naralachi vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome – the creamy crunch of coconut is combined with the charm of mixed nuts and the rich aroma of ghee to make an intoxicatingly sweet mithai.
This nariyal vadi is often served to lord Ganesha during the 11-day festival as a ‘bhog’. The flavours and aroma of this authentic stands out specifically because of the use of fresh coconut and freshly ground elaichi powder.
This handy and tasty Maharashtrian coconut mithai can be made and stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests! You can also try your hand at making other Anjeer Halwa or Kaju Kopra Sheera.
Tips for nariyal vadi. 1. Use powdered sugar instead of regular sugar. 2. Grind your sugar and elaichi together to get a good flavour of elaichi. 3. Grease a knife before you cut the vadi into pieces. 4. You will have to use a steel spatula to remove your vadi from the thali. 5. Press the vadi with your fingers to give firm edges. 6. Always use freshly grated coconut to make vadi. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. 7. Please don't cover the vadi in the fridge as it will release water.
Enjoy nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with step by step photos.
For nariyal vadi- To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously.
- Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly.
- Sprinkle mixed nuts evenly over it and press lightly.
- Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife.
- Refrigerate the nariyal vadi for 6 hours or overnight so the vadi becomes firm and serve.
Ganesh Chaturthi Special, Nariyal Vadi video by Tarla Dalal
Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai recipe with step by step photos
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Nutrient values (Abbrv) per piece
Energy | 152 cal |
Protein | 1 g |
Carbohydrates | 17.5 g |
Fiber | 2.3 g |
Fat | 8.7 g |
Cholesterol | 0 mg |
Sodium | 3.3 mg |
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