HomeBachelor Recipes Nariyali ki Barfi|Kobbari Vadi ~Diwali Special

Nariyali ki Barfi|Kobbari Vadi ~Diwali Special

Comments : 14 Posted in : Bachelor Recipes, Barfi, Coconut, Dessert, Festive Cooking, For the Tiffin Box, Indian Cuisine, Indian Desserts, Kid Friendly, Lists, Simple and Healthy Vegetarian Diet in Old Age on by : ArchanaPotdar Tags: , , , , , , , , , , , ,

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Nariyali ki barfi, khobbari Vadi, narlya cha vadya and coconut fudge the same name for a simple sweet that I make every year for Diwali in my place.

Nariyali ki barfi, khobri vadi, narlya cha vadya and coconut fudge

Nariyal ki Barfi

Easy to make with ingredients in your pantry khobbari vadi was something Amma made regularly. All you need is freshly grated coconut, sugar and cream.You can add ingredients like chocolate, carrots, beetroots, boiled potato, mangoes, raisins, cashew nuts, almonds.

With the Festival of lights, Deepawali round the corner I think it is high time I share how I make this simple yet tasty barfi.

These coconut fudge are available in some form or other around the subcontinent so I would rather not peg it down as a particular state cuisine.

Generally, burfi, I am not talking about the movie here but the sweet is milk confectionery made from condensed milk also called khoya, mawa, khava. Sugar and khava are cooked until it solidifies. A barfee as it is also known is made from things as diverse as besan, kaju, pistachios. Though the most popular essence is elichi/cardamom we do use saffron, rose water and in some cases kherwa. Nuts used can be cashew nuts, almonds, pistachios.

Cut your barfee in squares, diamonds or circles.

When do you eat barfi?? There is no such thing as time eat it all year round but especially now during the holiday seasons, wedding ceremonies, and the religious festivals.

There is no such thing as time eat it all year round but especially now during the holiday seasons, wedding ceremonies, and the religious festivals.

The other Diwali dishes at my place are

The number of pieces you will get will depend on the thickness of your barfi and the size you cut them in. I got about 12 pieces.

Also, I keep my coconut, sugar and milk and cream mixture aside for sometime this is an optional step. I find that it reduces my cooking time.

Nariyali ki barfi, khobri vadi, narlya cha vadya and coconut fudge

Khobbari Vadi

Nariyali ki Barfi|Kobbari Vadi|Naralachi Vadi|Coconut Fudge ~Diwali Special

Simple yet delicious sweet not just for Diwali but any time of the year.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Dessert, Festival Cooking, Kid-Friendly
Cuisine: Indian
Servings: 12 pieces

Ingredients

  • 1 cup Coconut grated
  • 3/4 cup Sugar little less than 3/4
  • 1/4 cup cream
  • 1/4 cup Milk
  • Elichi/cardamom powder
  • Cashew Nuts

Instructions

  • Mix coconut, sugar, cream milk raisin and cashew nuts in a thick-bottomed pan and keep aside for some time. Say an hour. This is strictly not necessary but I find that it cuts down my cooking time.
  • Grease a dish and the bottom of a bowl. Keep aside.
  • Now put the pan with the coconut on low flame and cook stirring constantly.
  • When the mixture is done the whole thing starts to form a lump in the pan, also the upper portion starts to dry up. Now add elichi powder. Add the cashew nuts. Mix well.
  • Now transfer the mixture to the greased dish and with a greased bowl press the mixture to form a thin layer.
  • Cool a bit then cut into cubes/diamonds.
  • Store in an air-tight container.

Notes

I forgot to add the cashew nuts so I have added them on top of the barfi and then pressed the mixture in the greased dish.

Nariyali ki Barfi|Kobbari Vadi|Naralachi Vadi|Coconut Fudge ~Diwali Special

Simple yet delicious sweet not just for Diwali but any time of the year.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Dessert, Festival Cooking, Kid-Friendly
Cuisine: Indian
Servings: 12 pieces

Ingredients

  • 1 cup Coconut grated
  • 3/4 cup Sugar little less than 3/4
  • 1/4 cup cream
  • 1/4 cup Milk
  • Elichi/cardamom powder
  • Cashew Nuts

Instructions

  • Mix coconut, sugar, cream milk raisin and cashew nuts in a thick-bottomed pan and keep aside for some time. Say an hour. This is strictly not necessary but I find that it cuts down my cooking time.
  • Grease a dish and the bottom of a bowl. Keep aside.
  • Now put the pan with the coconut on low flame and cook stirring constantly.
  • When the mixture is done the whole thing starts to form a lump in the pan, also the upper portion starts to dry up. Now add elichi powder. Add the cashew nuts. Mix well.
  • Now transfer the mixture to the greased dish and with a greased bowl press the mixture to form a thin layer.
  • Cool a bit then cut into cubes/diamonds.
  • Store in an air-tight container.

Notes

I forgot to add the cashew nuts so I have added them on top of the barfi and then pressed the mixture in the greased dish.

Archana

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14s COMMENTS

14 thoughts

  • October 16, 2017 at 7:45 pm

    One of our favourite sweets! Makes me nostalgic!

  • Afroz
    October 16, 2017 at 8:00 pm

    Lovely recipe. I really enjoy coconut laddoos,I am sure i would love this barfi as well.
    How long can we store it in airtight container.

    • ArchanaPotdar
      October 16, 2017 at 8:38 pm

      About a week maximum. Frankly, in my place, they get over in 4-5 days. I make small quantities.

  • October 16, 2017 at 8:25 pm

    Delicious looking burfi. I am sure it tastes divine????????

  • October 16, 2017 at 9:28 pm

    This is all time favorite sweet. Looks delicious

  • October 17, 2017 at 4:41 am

    burfi looks great

  • October 17, 2017 at 7:21 am

    Coconut burfi looks awesome Archana.

  • October 17, 2017 at 10:29 am

    Coconut burfi is my all time favourite, just drooling here, and those cashews on the top tempts me a lot.

  • October 18, 2017 at 3:00 am

    I have not prepared any sweet dish with using freshly grated coconut, but now I am confident after seeing yours:)

  • Sapna
    October 19, 2017 at 1:38 pm

    Fresh coconut barfi sounds amazing. Perfect to celebrate Diwali. Happy Diwali to you all.

  • October 20, 2017 at 11:23 pm

    I make coconut barfi but without adding the cream or cashews. The next time I make this, will follow your recipe.

  • March 17, 2019 at 10:00 am

    I love coconut barfi.I like your tip of allowing the mixture to soak as it cuts down cooking time. Adding cashew nuts is a good idea.

    • ArchanaPotdar
      March 17, 2019 at 3:12 pm

      Thanks, Mayuri I am so glad you like the idea of soaking the mixture of coconut and sugar.

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