"Rakshabandhan" and "Narali Poornima" festivals are celebrated on the full moon day of the holy month of Shravan. Coconut burfi are called "Naralipak" or "Khobaryachya/naralachya vadya" in our Kokan region.
मराठीतून हि पाककृती वाचण्यासाठी इथे क्लिक करा.
- Fresh coconut, scraped- 1 cup (When you measure it, fill as much as possible scraped coconut in the cup by pressing)
- Sugar- 1 cup
- Green cardamoms powder- ½ tsp
- Milk with cream- ½ cup
- Clarified butter (desi ghee)- 1 tbsp + 1 tsp
- Scrap the coconut (grated coconut don't work here), use only white part. For this quantity requires approx 1 large size coconut.
- Grease a plate or square tray with 1 tsp ghee.
- Heat 1 tbsp ghee in large non-stick or heavy bottom pan. Add scraped coconut, milk, sugar in and mix well. Stir continuously for 15-20 minutes on medium heat or till the mixture reduce, thick & separate from pan edge. Add green cardamoms powder & sauté for 2 minutes. ( Do not over cook the mixture otherwise it will become too dry to make burfis.)
- Remove from heat. Pour immediately this mixture to greased plate or tray. Spread evenly as fast as possible with the help of s.s. bowl (katori). Cut in to diamond shape (remember cut burfis when the mixture is hot).
- Cool and store in airtight container.
- Fresh coconut has a short life, so consume this vadi/ burfi as soon as possible or store in refrigerator.
- Add 2 pinch of saffron threads in the milk for color and aroma. Saffron color used in readymade narlipak which is available in our native place.
- Use 100 gm Khoya/mava or half tin of condensed milk instead of milk, taste goes to most similar to actual barfi.
- You can add beetroot or carrot in this vadi. how? plz read my recipe "Beetroot delight" (click on recipe name)