Naralachi Vadi | Coconut Burfi

Coconut Burfi
Raksha Bandhan Special recipe is Coconut Burfi or Coconut Ladoo.I made Coconut Burfi on this Raksha Bandhan .This is such a easy and simple to make recipe.There is tradition to make recipe from coconut on Rakshabandhan, its other name in Marathi is ‘Narali Pournima’.Coconut Day festival or Narali Purnima takes place in Maharasthra & Kerala.
It is celebrated mostly by the fishing community who offer their prayers for their safety to the sun-god Varuna.Pieces of coconut and coconut are distributed as ‘prasad’. Coconut rice is the main dish on this day.
I have used freshly grated coconut, it makes better coconut burfi.If you don’t have fresh coconut, dessicated coconut also works fine.You just have to soak dessicated coconut in milk , so Burfi’s texture will not change and they will become soft.I make Coconut Chutney , Solkadhi from Coconut milk and Ukadiche modak from grated coconut.

Out of all traditional sweets in India,Coconut Burfi is also one of the desserts.Every state has its own version of Coconut Burfi and it is easy to make from only 3 ingredients like grated coconut,milk and sugar.You can make varitions in the flavor by adding cardamom powder or Saffron or dryfruit chunks.It is also called as Thengai Burfi in South India.If you want to avoid milk, you can just put more sugar and they can make great coconut burfis, too.They have longer shelf life also.
Coconut Burfi

Coconut Burfi
Naralachi Vadi | Coconut Burfi
Naralachi Vadi

Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions like Rakshabandhan.

Prep Time:Cook Time: Total Time :

Ingredients


1 cup Grated coconut
1/2 cup Sugar
2 tsp Ghee
1/4 tsp Cardamom powder
1/2 cup whole milk

Preparation

1.Heat ghee in a pan.Add grated coconut into it.
2.Saute on a low flame for 2 to 3 minutes.
3.Add the milk and stir.Cook on a low flame stirring often.
4.Add suagr and continue to cook and stir.
5.The coconut barfi mixture will thicken slowly.Continue to stir, so that the mixture does not stick to the bottom of the pan.
6.Once the mixture starts leaving ghee on sides.It taked around 20 minutes on slow flame.
7.Add cardamom powder and saffron in it.Mix properly.
8.Grease plate with ghee and pour coconut mixture on tray.Spread it even with spatula.
9.once the coconut barfi has cooled completely, then slice it into squares or diamond shapes.

Serve Coconut Burfi. They can also be refrigerated and they stay good for 1 to 2 days.

Coconut Burfi

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