JFI - Coconut : NARAL WADI

Now for those who are new to the blogger world, or let's say new to my blog (or any food blog for that matter) there is this monthly event called JFI. Whassat you say? oh okay! Read all about it here !! So now you can well imagine how all, we food / cooking lovers ,wait to cook something for this event every month! The best part is when someone else ( a non-blogger) gets interested in it and decides to participate!

This month, Ashwini of Food for Thought is the hostess and her ingredient is Coconut (Cocos nucifera). You see what a devilishly clever choice this is? That's right, used in sweets, savoury items, as garnish... Coconut water, remember all those hot summer days, when this has quenched your thirst? Or those strolls on sandy beaches, hand in hand, 'ek narial, do straw dena bhaiya'( one coconut with 2 straws), watching the blazing sun sink under the waves.....

OR, Think of all those times when your teacher or parent murmured " Oh God, your head is like a coconut! impossible to get anything into it!"

Or, zip back to an old, old television ad jingle.... "ek narial ped se tuta, gir ke hi woh beech se toota.....sek tap se use pakaya, khub kurkura use banaya, Brittania Coconut Crunchy"..

Right, you get the idea!! Hmmm, cut to my statement.... when non bloggers take an interest...so far my parents have only been reading my posts, giving me their opinion. But this time my Mother has gone that 'one' step further and made something for JFI!! I am to post it ofcourse, but the recipe, procedure and photography is all her work!
Here is what she has to say about making 'Naral Wadi'

1 measure shredded coconut
1 measure milk or half measure condensed milk (I have used plain milk)
1 1/4 measure sugar ( if you are using condensed milk use less sugar)
Cardamom powder,
Saffron srtands ,
1/2 spoon ghee

Add coconut, milk, saffron (optional) and sugar in a thick bottom kadhai and cook it on medium heat. Stir it continously and also cover the sides of the utensil to avoid burning. Stir it till it forms a lump and slightly dry from the sides. The consistency is imporatnt. Remove from fire. Add cardamom powder. Apply ghee to a plate. Pour the coconut fudge on the plate and flatten the surface with wet hand or a rolling pin (Apply ghee to the rolling pin).Make diamond shape wadis when it is hot. Let it cool down.It will come out unstuck from the plate easily when cooled down.

Pin It