nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai |
by Tarla Dalal

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.

Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai

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Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai recipe - How to make Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai

For Nariyal Vadi
2 cups freshly grated coconut
1 1/4 cups powdered sugar
1 tbsp ghee
2 tbsp chopped mixed nuts
8 cardamoms (elaichi)

Method
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.

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

Click here to view calories for Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai

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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what is nariyal vadi made off?

what is nariyal vadi made off? naralachi vadi is made from 2 cups freshly grated coconut (comes from one large coconut we grated), 1 1/4 cup powdered sugar ( made by grinding 1 cup sugar) sugar, 8 cardamoms ( peeled and ground to a powder ), 1 tbsp ghee and 2 tbsp chopped mixed nuts .

how to grate fresh coconut?

Take a medium coconut. Grating this will give you 2 cups of freshly grated coconut.
Break into 2 and discard the water.
Open the coconut.

You will need a coconut grater which has a blade in the front.
Scrape it using the traditional scrapper (carefully scrape the white part of the coconut avoiding the brown skin).
Enjoy your freshly grated coconut. It also taste good to eat on its own and extremely healthy. We will be using the freshly grated coconut to make nariyal vadi.

how to get eliachi powder?

Take 8 elaichi.
Peel the elaichi.

Put in a mortar pestle.
Pulverise and keep aside in a small glass bowl.

how to get powdered sugar mixed with elaichi?

Take one cup sugar.
Put it in a mixer.
Add crushed elaichi powder. We want to grind this well and mix with the sugar.

Grind into a fine powder.
We get 1 1/4 cup of powdered sugar mixed with eliachi.

cooking nariyal vadi

Heat a deep non-stick kadhai.
Add 1 tbsp ghee and cook till ghee melts.
Add 2 cups freshly grated coconut. See above on step by step on how to make freshly grated coconut.

Add 1 1/4 cup powdered sugar ( made by grinding 1 cup sugar). See above on step by step on how to make powered sugar.
Mix well.
Cook on a slow flame for 10 minutes, while stirring continuously. This is image 1 of cooking.
This is image 2 of cooking.
This is image 3 of cooking.

Finally the coconut sugar mixture is cooked.

setting nariyal vadi

Grease a 6 inch thali with ghee.
Put the coconut sugar mixture in the thali.
Press down nariyal vadi mixture with a spatula.
Top with 2 tablespoons nuts.

Keep aside for 30 minutes at room temperature to cool.
Cut into square shape using a greased knife.
Place in a plate. Since we have 12 pieces, you will require 2 plates.
refrigerate for 6 hours or overnight till the vadi becomes firm. Please don't cover the vadi in the fridge till it hardens as it will release water. Once it hardens then put in aritght container and it will stay good for 7 days in the fridge.
Serve as dessert.

tips for nariyal vadi

Use powdered sugar instead of regular sugar.
Grind your sugar and elaichi together to get a good flavour of elaichi.
Grease a knife before you cut the vadi into pieces.
You will have to use a stell spatula to remove your vadi from the thali.
Press the vadi with your fingers to give firm edges.

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.
refrigerate for 6 hours or overnight till the vadi becomes firm. Please don't cover the vadi in the fridge till it hardens as it will release water. Once it hardens then put in aritght container and it will stay good for 7 days in the fridge.