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Naralachi vadi is a traditional Maharashtrian recipe. Last year we saw naralachi vadi using khoya. This year we will make naralachi vadi in a traditional way. It is generally made on narali pournima or raksha bandhan in Maharashtra. Try this delicious burfi at home and drop a comment for me. Do not forget to like, share and comment.

Ingredients:
• 1 1/2 cup shredded fresh Coconut
• 1/4 cup beaten Malai
• 3/4 cup Sugar
• Ghee
• Sliced Pistachios for garnishing (Optional)

Method:
• Heat up a pan on medium heat.
• Add coconut and mix well.
• You can add ghee and then coconut if you want.
• Fry the coconut on medium heat for about 4-5 minutes so that
the moisture in it will be reduced.
• The coconut will be a little dry.
• Add beaten malai or homemade say and mix well.
• You can use store bought fresh cream or milk in place of malai.
• Add sugar and mix well.
• Cook the mixture on medium heat for about 8-10 minutes until it
comes together.
• When the mixture comes together really good, turn off the gas.
• Grease a plate well with ghee.
• Transfer the mixture into the plate and spread it evenly, neither
too thick nor too thin.
• Garnish with some pistachios. You can skip garnishing. It is
optional.
• Let the mixture set for about 7-8 hours.
• Do not transfer it into freeze. Let it set at the room temperature
only.
• Cut the vadi and naralachi vadi is already.
• If possible make vadi at night and let it set overnight.
• You can cut vadi next morning.

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