नारळ न सोलता, न फोडता, न खोवता झटपट नारळाची वडी । Instant Naralachi Vadi | Instant Coconut Burfi

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00:00-Introduction
01:19-Ingredients
01:55-Making vadi
3:59-Pouring the mixture into a dish
04:11-Garnishing
05:19-Cutting vadi into pieces and taking it out
07:00-Tasting

Let’s see how to make instant and easy naralachi vadi. It turns out nice and soft and juicy inside. It not only looks tempting but also tastes just awesome. I am sharing perfect proportions to make perfect vadi. As this turms out a little soft, you can call this as naralachi burfi. We already have seen different recipes of naralachi vadi. This is yet another quick yet yummy addition to the list. This is a Rakshabandhan or Rakhi Paurnima special recipe. You don’t have to grate the fresh coconut to make this vadi. I will share a trick. It has shelf life of about 7-8 days. Try this delicious recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 500 ml full fat Milk
• 1 1/2 cup desiccated Coconut
• 1/2 cup Sugar
• 1 tbsp Ghee
• Sliced Almonds
• Sliced Pista
• Cardamom powder
• Rose petals

Method:
• Heat up a milk on medium heat and bring it to boil.
• When the milk boils, add sugar and let it dissolve.
• When the sugar dissolves completely, add desiccated coconut and mix well.
• You can use 2 cups blended dry coconut in place of desiccated coconut. Make sure to remove the
black portion of the dry coconut before blending it in mixer.
• Cook the mixture really good for about 10 minutes. Stir continuously while cooking the mixture.
• Cook well until the mixture comes together like dough.
• When the mixture is almost cooked, add ghee and cardamom powder and mix everything well
together. Turn the gas off.
• Grease a deep dish will with ghee and pour out the mixture into it.
• Spread it evenly and garnish with pistachios, almonds and rose petals.
• Press it a little so that garnishing won’t fall off.
• Let it set for at least 3-4 hours or overnight.
• Loosen the edges with the help of knife and cut it into pieces. Naralachi vadi is ready.
• Store it in an airtight container. It has shelf life of about 7-8 days.

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