Strawberry Naralachi Vadi

Naralachi vadi is a traditional Maharashtrian recipe. Traditionally Naralachya Vadya or Coconut Burfi are made by using only three ingredients namely, scrapped Coconut, Sugar and Cardamom powder. It is generally made on Narali Poornima or Raksha Bandhan in Maharashtra. It's not just the thread of love that makes Raksha Bandhan so special but also the delicious sweets prepared on this day which also marked by Narali Poornima. A short glance to Narali Poornima, it falls on the auspicious occasion of Shravan Poornima , is not just a wonderful celebration but also a tribute to the bounties of nature. Seeking blessings of Lord Varun, offering coconut to the sea, fishermen in Maharashtra celebrate Narali Poornima with great enthusiasm, Narali Poornima has its own significance particularly for the Koli Community in Maharashtra.The word Narali is derived from the word Naral that is Coconut and Poornima implies Full Moon Day. The main highlight of this festival remains to be its food items. As the name suggests the food items include dishes made of coconut on this day. So, I made this recipe on the occasion of Narali Poornima by giving it a twist.

Ingredients:

• 200gms - Desiccated Coconut
• 200gms - Milk Powder
• 50ml - Milk
• 45gms - Sugar(As Per Taste)
• 15gms - Ghee
• 35gms - Almonds and Pistachios(Sliced)
• 2gms - Cardamon Powder 
• 50gms – Strawbery Pulp/Crush

Method:

• Keep a non stick pan on a low flame add the Desiccated Coconut saute it until the coconut flavours.
• Add the Milk Powder, Milk, Sugar, Cardamon Powder and give it a quick mix.
• This mixture will now start leaving the pan at that time add strawberry pulp and mix it for a minute and take it off the flame and let it be for a while.
• Take a circular plate put this mixture and flat it equally.
• Garnish it with chopped Almonds and Pistachios and dap it.
• After cooling completely cut it into square pieces.

Tips:

• Use Powdered Sugar instead of regular sugar. 
• Grind the Grain Sugar and Whole Cardamon (elaichi) together to get the good aromatic flavour.
• Sieve the milk powder before use.
• Grease the plate with ghee before pouring the mixture.
• Grease the knife with ghee before cutting it into pieces. 
• Store it in an airtight container at room temperature.
• Instead of Strawberry pulp you can use your favourite fruit plup.

I would love if you would try this delicious vadi/barfi at your place and drop a comment for me. Do not forget to like, share and comment.
I will soon be posting another recipe, be sure you view my blog comment and share:)

Most important your suggestions are valuable for me and are most welcomed!!