१ महीना टिकणाऱ्या ओल्या नारळाच्या खुटखुटीत वड्या । अचूक प्रमाणासहीत कृती | Olya Naralachi Vadi

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00:00-Introduction
01:06-Ingredients
01:54-Making vadi
03:32-Cooking the mixture
05:14-Checking if the mixture is cooked well
06:30-Getting the tray ready
06:58-Pouring the mixture into the tray and spreading evenly
08:57-Making pieces
10:23-Serving

Narali Pournima Vishesh Khobryachi Vadi | Naralachya Soft Vadya | Naralachya Vadya Recipe | | Olya Naralachi vadi | Nariyal Barfi Recipe | Nariyal ki Barfi |  नारळाच्या मऊ वड्या | नारळाच्या वड्या रेसिपी | नारळी पौर्णिमा विशेष खोबऱ्याची वडी | ओल्या नारळाची वडी | नारियल बर्फी रेसिपी | नारियल की बर्फी
#coconutburfi #coconutburfirecipe #naralachivadi #madhurasrecipemarathi #streetfood #indiancuisine #comfortfood

Today, let’s see how to make Rakshabnadhan special naralachi vadi today. Rakshabandan is celebrated on Shravan Paurnima. This paurnima is also known as narali paurnima as fishermen begin fishing in seas on this day. For that they worship the sea and offer naral that is coconut. This is a very easy and simple recipe. I will share perfect proportions and also tell you cooking time and all the details to make perfect naralachi vadi. This is no fail recipe. It is nice and crispy outside and juicy inside. We already have seen 2-3 coconut burfi recipes. This is yet another delicious addition to the list.

Ingredients:
• 3 cups / 500 gm grated fresh Coconut
• 2 cups / 400 gm Sugar
• 1/2 cup Milk
• A pinch of Salt
• 1 tbsp Ghee
• Cardamom powder
• Sliced Almonds
• Dry Rose petals
• Crushed Pista

Method:
• Heat up a pan on medium heat and add ghee and fresh coconut.
• Fry it well on low heat for about 7-8 minutes. Make sure you don’t change the color of the coconut.
• Add sugar and mix well.
• Add milk and mix everything well together.
• You can use 1/2 cup malai in place of milk.
• When moisture begins to release from the mixture, turn the heat to medium and cook it well. Stir
continuously while cooking.
• After cooking the mixture for about 10 minutes more, the mixture begins to thicken up.
• Reduce the heat to low and continue cooking.
• When the mixture thickens up further, take some of it into a dish and let it cool down completely.
• If you can roll the mixture into a ladoo once it cools down, it means the mixture is perfectly
cooked. It should not stick to your hand.
• Add cardamom powder and mix well.
• Add salt and mix everything well together.
• Line up a tray with wax paper and spread almonds slices, crushed pista and dry rose petals at the
base.
• You can grease the tray well with ghee if you don’t have wax paper.
• Pour out the mixture into the tray and spread it evenly.
• You can use deep dish in place of tray.
• Let it set for just about 10 minutes.
• Losen the edges and flip the tray over into a dish while the mixture is still hot.
• Cut it into pieces and take the vadya out while the mixture is still hot. Naralachi vadi is ready.
• Store it in an airtight container once it cools down completely.
• It has shelf life of about a month.

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