Narlachi Vadi is a sweet Maharashtrian delicacy made with fresh coconut, sugar and cardamon.
This delightful treat is made on the occasion of Narli Poornima.
This is a gluten-free, no onion no garlic (satvik), beginner-friendly, easy-to-make vegetarian dessert.
About Narlachi Vadi (Coconut Barfi)
Narlachi Vadi is also called khobraychi vadi, nariyal barfi and coconut barfi.
This is a traditional Maharashtrian sweet made with fresh coconut and sugar.
This popular vadi is made during the festival of Narli Poorinma which is celebrated on the full moon day in the month of Shravan.
Narlachi vadi is known for its rich flavour and texture.
Itโs a treat loved by people of all ages and often made during festive occasions.
The main ingredients in making Narlachi Vadi are fresh coconut, sugar and cardamom powder.
Narlachi Vadi has a unique texture. It is slightly chewy and crunchy due to the nuts added.
This delightful sweet is easy to make at home and is a wonderful way to celebrate this coming Narli Poornima.
Unlike other desserts which are quite time-consuming, this coconut barfi comes together quickly making it the best option for beginners.
With fewer ingredients, we still can enjoy a great flavourful dessert for the upcoming Narli poorinma and other festivities.
Give this homemade Narlachi Vadi a try for this festive season. You are going to love it!
Recipe Video
ingredients
Coconut โ To make these narlachi vadi (coconut barfi) we will use freshly scrapped coconut pulp.
Sugar โ Sugar is the primary sweetener we will use in this recipe.
Milk โ Milk adds richness & creaminess to this narlachi vadi enhancing its flavours.
Milk Powder โ Adding milk powder intensifies the flavour without the need to add extra liquid to the mixture. It also helps barfi to hold its shape when cut into pieces.
Cardamon Powder โ Adding cardamon gives a subtle warm flavour that beautifully complements this sweet delicious narlachi vadi.
Adding cardamon powder brings out the traditional Indian touch of making sweets giving it a more authentic taste.
Ghee โ Ghee adds richness and itโs amazing aroma to any sweets. Adding ghee helps achieve a smooth texture to this barfi and also prevents the mixture from sticking to the pan while cooking.
Nuts โ We will need some slit almond flakes and chopped pistachios which add a pleasant crunch to these coconut barfi.
Variations
Adding Jaggery โ Instead of using sugar, you may use jaggery which gives this vadi a unique flavour and colour.
Dessiccated Coconut โ Instead of using fresh coconut pulp you may use dessiccated coconut for this recipe. The texture and flavour might be slightly different though.
Serving Suggestions
Narlachi Vadi is often served as a prasad after Narli Poorinma rituals.
Apart from that you can serve them as a snack or as an after-the-meal treat.
Storage Options
Narlachi Vadi stays good for about a week at room temperature.
Store it in an air-tight container. For extended shelf life, you can also store the vadis in the refrigerator where they will stay fresh for about two weeks.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More festive Recipes
Lal Bhoplyache Gharge (Sweet Pumpkin Puri), Purnache Dinda (Sweet Lentil Dumpling), Dudhi Halwa (Lauki Halwa), Bread Halwa, Policha Ladoo (Roti Ke Laddu)
How to make Maharashtrian Narlachi Vadi
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Recipe Card
Narlachi Vadi | Nariyal Barfi | Traditional Coconut Barfi
Ingredientsย ย
- 2 cups Fresh Coconut, scraped
- 1 cup Sugar
- 2 tablespoons Milk
- 2 tablespoons Milk Powder
- 1 tablespoon Cardamon Powder
- 1.5 tablespoon Ghee
Instructionsย
- Heat ghee in a pan. Add freshly grated coconut.
- Saute on low heat for about 5 minutes.
- Add sugar and mix well. Make sure to keep the flame low.
- Keep on stirring occasionally.
- Once the sugar is dissolved, add 2 tablespoons milk.
- Mix well and keep cooking the mixture on low-medium flame.
- Add milk powder and give it a mix. Cook for another 10 minutes.
- Add cardamon powder.
- Once the mixture starts to thicken, continously saute it till all the moisture dries up.
- To check if the mixture is ready, take a small amount of the mixture out and let it cool.
- If you can roll the mixture into a ball without it sticking to your hands, it's perfectly cooked.
- Grease a plate with ghee.
- Once mixture is cooked, transfer to a greased plate.
- Spread it evenly using greased bowl or spatula.
- Garnish with Almonds & Pistachios.
- Press the nuts gently into the coconut mixture.
- Cut the barfi into pieces while it's still warm.
- Let it set for 10-15 minutes.
- Narlachi Vadi โ Coconut Barfi is ready.
