Naralachi Wadi | Coconut Burfi | Nariyal Barfi is a popular Maharashtrian sweet made from fresh coconut,sugar,ghee and sometimes condensed milk or milk solids and often flavored with cardamom powder.
It is a delightful and rich dessert that is commonly prepared during Narali Poornima and festivals,celebrations and on special occasions.Its rich coconut flavor and sweet taste make it a favourite among both kids and adults.
Preparation Of Naralachi Wadi | Coconut Burfi
The mixture is cooked until it thickens and then set into a square or rectangular shape.After it cools down and solidifies,it is cut into small pieces and served as a delightful dessert.Delicious Naralachi Wadi is now ready to be served.This recipe can be modified based on personal preferences and can also be experimented with different flavors and ingredients.
Narali Poornima & Its Significance
Narali Poornima,also known as Narial Poornima or Coconut Day,is a traditional Maharashtrian festival celebrated mainly in the coastal regions of Maharashtra.It usually falls on the full moon day of the Hindu month of Shravana,which typically corresponds to the months of August or September in the Gregorian calendar.
The festival holds special significance among fishing and coastal communities.The festival also marks the beginning of the new fishing season.Narali Pournima,Shravani Poornima,Rakhi Poornima or Raksha Bandhan are the various names given to this festival.
The word “Narali” is derived from the Marathi word “naral,”which means coconut.On this day,people offer coconuts to the sea as a gesture of gratitude and to seek blessings for a safe and prosperous year ahead. This practice is particularly important for fishermen and those who depend on the sea for their livelihood.
Sweet coconut rice or Narali Bhaat,Naralachi Wadi or Coconut Barfis and various recipes made from coconut are prepared for the day.
More such recipes made from coconut on this blog ;
- Coconut Kheer
- Narali Bhaat
- Panchmeva Paag
- Khirapat
- Panchkhadya
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Naralachi Wadi | Coconut Burfi | Nariyal Barfi
course : sweet,dessert
cuisine : maharashtrian
prep : 10 minutes
cook : 30 minutes
total : 40 minutes
servings : 4
author : suchita pradeep satpute
Ingredients:
- 3 cups Fresh Grated Coconut
- 1 ½ cups sugar
- 2 tbsp Desi Ghee
- ¼ cup Fresh Cream
- ½ tsp Cardamom / Elaichi powder
- Chopped nuts (like almonds,pistachios,or cashews) for garnishing
Step By Step Method Of Preparing Naralachi Wadi | Coconut Barfi | Nariyal Barfi
- Take a fresh coconut and break it in halves.
- Remove the fresh coconut from the shell.
- Remove the black or brown covering from the coconut.
- Now wash the coconut.
- Cut it into thin slices.
- Add the fresh coconut slices to the mixer grinder and grind it.
- You can also grate the coconut with grater.
- Next Grease a square or rectangular pan with ghee and set it aside.
- In a large non-stick pan or heavy-bottomed pot add desi ghee.
- Add the grinded or grated fresh coconut to the pan.
- Roast it on medium heat for a few minutes until it turns slightly dry and aromatic.
- Stir continuously to avoid burning.
- Now add sugar to it.
- Stir the continuously on low flame.
- Once sugar gets properly mixed add fresh cream to the mixture.
- Mix evenly.
- Now add the cardamom powder to the coconut mixture.
- Next add dry fruits of your choice and mix.
- Mix thoroughly and continue cooking until the mixture starts leaving the sides of the pan. It should also start to come together as a mass.
- Once the coconut mixture is ready,transfer it to the greased pan. Flatten and smoothen the surface using a spatula.
- Allow the coconut burfi to cool down and set for a few hours or until it reaches room temperature.
- You can also refrigerate it for faster setting.
- Once set,cut the burfi into square or diamond shapes using a sharp knife.
Naralachi Wadi | Coconut Burfi | Nariyal Barfi
Ingredients
- 3 cups Fresh Grated Coconut
- 1 ½ cups sugar
- 2 tbsp Desi Ghee
- ¼ cup Fresh Cream
- ½ tsp Cardamom / Elaichi powder
Instructions
- Take a fresh coconut and break it in halves.
- Remove the fresh coconut from the shell.
- Remove the black or brown covering from the coconut.
- Now wash the coconut.
- Cut it into thin slices.
- Add the fresh coconut slices to the mixer grinder and grind it.
- You can also grate the coconut with grater.
- Next Grease a square or rectangular pan with ghee and set it aside.
- In a large non-stick pan or heavy-bottomed pot add desi ghee.
- Add the grinded or grated fresh coconut to the pan.
- Roast it on medium heat for a few minutes until it turns slightly dry and aromatic.
- Stir continuously to avoid burning.
- Now add sugar to it.
- Stir the continuously on low flame.
- Once sugar gets properly mixed add fresh cream to the mixture.
- Mix evenly.
- Now add the cardamom powder to the coconut mixture.
- Next add dry fruits of your choice and mix.
- Mix thoroughly and continue cooking until the mixture starts leaving the sides of the pan. It should also start to come together as a mass.
- Once the coconut mixture is ready,transfer it to the greased pan. Flatten and smoothen the surface using a spatula.
- Allow the coconut burfi to cool down and set for a few hours or until it reaches room temperature.
- You can also refrigerate it for faster setting.
- Once set,cut the burfi into square or diamond shapes using a sharp knife.
[…] Coconut Barfi […]
Looks so tempting, must be delicious 😋😋
Thank you.