Saturday, April 16, 2016

N - Naarail ji Barfi / Coconut Fudge

BM # 63
Day : 14
Theme: Regional Cuisine
Cuisine : Sindhi

Naarail is coconut and a mithai or ladoo made with this is always welcome. I am actually very fond of coconut. In the previous marathon I made Nariyal Badaam ke Ladoo, I also made Nariyal ki Chakki , but this one is a typical Sindhi mithai and my choice for the alphabet 'N' in our Journey through the Cuisines.

During the festival of Diwali lot of sweets are made in Sindhi homes. The sweets are not restricted to Sindhi sweets, but this coconut mithai is kind of must. There is no particular reason , but somehow it is always there.

While making this sweet I decided to make it just like our Sindhi sweet confectioner - Bharat Sweets of Delhi. He makes a two layered mithai, pink and white. Infact some of us call it pink mithai. The home made mithai has a good shelf life, if stored well.

Naareeyal ji Mithai

500 gm coconut
400 gms unsweetened khoya
400 gms sugar
1/2 cup water
1/2 tsp cardamon powder
1 tsp ghee

Combine sugar and water in a pan .
Place on heat, let the sugar dissolve.
Add unsweetened khoya .
Let the syrup come to one string consistency.
Add Cardamon powder and desiccated coconut.
Add a tsp of ghee.
Mix well,this will become a lump.
Remove a small portion and add a drop of red food color to the rest, this shall make it pink.
Remove in a greased tray and flatten it with the back of a flat bowl.
Spread the saved white portion on the tray, thus making a second layer.
Let set for a few minutes, cut into pieces.
Garnish with rose petals or nuts.
Let set completely and then remove the pieces from the tray.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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  1. This looks SO delicious - I love coconut and it's so beautifully presented too - how skilled you are. Lovely to meet on the A-Z Challenge - we're on the way to the finish line now :)
    A Stormy Sidekick
    Special Teaching at Pempi’s Palace

  2. I don't use khoya that much and so don't keep stock of it. Otherwise I would have run into kitchen and started preparing this. The pink layer adds an interesting dimension to the burfi.

  3. I make barfi some what like this but the double colour of the barfi makes it so beautiful.

  4. What a yummy and beautiful looking barfi Vaishali. Do you use fresh coconut or dry in this recipe?

  5. Those burfis are looking so delicious Vaishali..beautiful presentation..

  6. The double colored coconut barfi looks so attractive and sounds delicious.

  7. Love the layered burfi. Khoya comes in handy.. love the clicks

  8. The barfi looks delicious and tempting me to make some immediately Vaishali:)

  9. This double layered fudge looks catchy and very pretty as well, so tempting to have rite now.

  10. Such a delectable and delicious looking coconut barfi.

  11. That is such an amazing presentation. Never tried adding khoya to coconut burfi. Should try this variation soon.

  12. very nice !! this is soooo good :) I love nariyal barfi and so does my elder one... so many barfi and ladoos bookmarked this BM

  13. Wow, such a lovely pick Vaishali. We never use khoya in nariyal paak etc made in a similar way. Will surely try your version!!

  14. I absolutely love how you take effort to make each and every dessert look exotic and droolworthy! I love your version of using khoya!

  15. Ilove the two toned colorful effects - reminds me of something we make in the Caribbean called sugar cake

  16. loved the pink color there looks so profressional