Nariyal Chi Vadai Recipe
Ingredients
| Coconuts - 2 big, finely grated | ||
| Sugar - 1 kilo | ||
| Khoya | 500 Gram | |
| Rose essence | 1 Teaspoon | |
| Coarsely pounded cardamom seeds - 1 tbsp | ||
| Blanched and sliced almonds and pistachios - 25 grams | ||
| Silver foil | ||
Directions
MAKING
1. Take a saucepan and add water and sugar into it and cook until the syrup attains one thread consistency.
2. Stir in coconut and khoya and continue to mix it until mixture turns smooth and soft.
3. Add rose essence, nuts, cardamom seeds, and cook until the mixture attains thickness and starts leaving the sides of a vessel.
4. Spread the mixture over greased thali, and level its surface. Top it with additional nuts.
5. Cover with foil and refrigerate it until the mixture gets set. Cut them into any desirable shape and store in air tight container.
SERVING
6. Serve Narial chi Wadi as a snack.
1. Take a saucepan and add water and sugar into it and cook until the syrup attains one thread consistency.
2. Stir in coconut and khoya and continue to mix it until mixture turns smooth and soft.
3. Add rose essence, nuts, cardamom seeds, and cook until the mixture attains thickness and starts leaving the sides of a vessel.
4. Spread the mixture over greased thali, and level its surface. Top it with additional nuts.
5. Cover with foil and refrigerate it until the mixture gets set. Cut them into any desirable shape and store in air tight container.
SERVING
6. Serve Narial chi Wadi as a snack.
Chef
