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🥥 Narali Pournima Special Sweet – Naralachi Vadi | Traditional Maharashtrian Coconut Burfi Recipe

Celebrate Narali Pournima with this authentic and flavorful Naralachi Vadi, a traditional Marathi coconut sweet made using fresh grated coconut, sugar, milk, cardamom, and a touch of ghee. This classic Maharashtrian sweet recipe is a festive favorite during Shravan month and coastal festivals, especially among the Koli community.

In this video, you’ll learn:
✅ How to make soft, melt-in-mouth Naralachi Vadi step-by-step
✅ Traditional method using minimal ingredients
✅ Tips to get perfect texture and flavor every time
✅ A must-try sweet for Narali Pournima & festive occasions

If you're searching for:
"Narali Pournima sweet recipe," "Naralachi Vadi recipe," "coconut burfi in Marathi style," "Marathi coconut sweet," or "traditional Maharashtrian sweets" – this video is just what you need!

ओल्या नारळाच्या वड्या करण्यासाठी लागणारे साहित्य
• २ चमचे साजूक तूप
• ४ कप / ७०० ग्रॅम खोवलेलं ओलं खोबरं
• २ कप / ३०० ग्रॅम साखर
• १ कप / २०० ग्रॅम मिल्क पावडर
• १/२ कप / ६० मिली दूध
• पिस्त्याचे काप
• बदामाचे काप
• गुलाबाच्या सुकलेल्या पाकळ्या

Don’t forget to Like 👍, Share 📲, and Subscribe 🔔 for more festive and traditional Marathi recipes!

00:00-Introduction
01:02-Roasting coconut
01:52-Adding sugar and cooking together
02:12-Making milk powder slurry
02:32-Adding milk powder slurry and cooking together
03:49-Spreading the mixture to set
05:14-Cutting vadi
06:13-Tasting

#naralachivadi #NaraliPournima #MarathiSweet #coconutburfi #maharashtrianrecipe #FestivalSpecial #ShravanMonth #TraditionalSweet #IndianDesserts #marathifood

Ingredients:
• 2 tsp Ghee
• 4 cups grated fresh Coconut
• 2 cup Sugar
• 1 cup Milk powder
• 1/2 cup Milk
• Sliced Pistachios
• Sliced Almonds
• Few dry Rose petals

Method:
• Heat up a pan on medium heat and grease it well with ghee.
• Add fresh coconut and roast it well for at least 7-8 minutes until to reduce the moisture in it. Make
sure the coconut does not change the color.
• Add sugar and mix well.
• Mix milk powder and milk well together to make slurry. Make sure no lumos of milk powder are
formed.
• Add the slurry into the coconut milk and mix well.
• Cook it well together until it begins to come together like dough.
• When it begins to come together like dough, turn the heat to low and take a little mixture out to
check.
• Let it cool down and roll it like ladoo. If it comes together like ladoo, it means that the mixture is
cooked well.
• Line up a tray with butter paper and spread pistachio and almons slices it in.
• Spread dry rose petals in between.
• Pour the mixture into the tray and spread it evenly.
• Rest it for about an hour to set.
• Losen the edges and flip the tray over.
• Remove the butter paper and cut it into pieces.
• Take the pieces out and naralachi vadi is ready.
• You can store these vadi in an airtight container for about 6-8 days.

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