Ganesh Chaturthi Special Nariyal Vadi recipe by Tarla Dalal


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A crunchy coconut treat with a sugary rush, this Nariyal 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. Use soft, freshly-grated coconut and not refrigerated or frozen ones. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. A handy and tasty treat that can be made for any festival, this Nariyal Vadi can be stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests!

Preparation Time: 10 minutes Cooking Time: 10 minutes Makes 16 vadis Ingredients 1 cup freshly grated coconut 1 cup sugar, refer handy tip 1 tbsp ghee 2 tbsp chopped mixed nuts (cashewnuts and almonds) 1. Heat the ghee in a non-stick kadhai, add the coconut and sugar and mix well. Cook on a slow flame for 10 minutes or till the sugar dissolves completely, while stirring continuously. 2. Immediately pour the mixture into a greased 125 mm. (5”) diameter thali and spread it lightly. 3. Sprinkle the mixed nuts evenly over it and press it lightly. 4. Cut it immediately into 16 equal pieces using a sharp knife. 5. Keep aside to cool for 30 minutes. Serve immediately or store in an air-tight container and use within 4 to 5 days. Handy tips : 1. At step 1, use a non-stick kadhai over a deep pan, as it's easier to stir and cook uniformly in a kadhai. 2. Also prefer to use the small-grained sugar than the big-grained variety. The small grained sugar melts quickly and dissolves well on cooking.