Dusshera special : Naralachya vadya

Naralachya vadya or coconut barfi is an easy to make sweet and is usually offered as a "Prashad" (offering) to God on auspicious days. Today being Dusshera (Dasra as we call it in Marathi), i made these and some kheer as prashad and thought of sharing it with you all. So here's wishing everyone reading this a very Happy Dasra!!!!

The significance of Dasra is not just burning the Ravana idols, but removing the evil from within. This is the day we start fresh and new removing all impurities from ourselves. Dasha Hara is a Sanskrit word which means removal of ten bad qualities within us:

Kama Vasana (Lust)
Krodha (Anger)
Moha (Attachment)
Lobha (Greed)
Mada (Over pride)
Matsara (Jealousy)
Swartha (Selfishness)
Anyaaya (Injustice)
Amanavta (Cruelty)
Ahankara (Ego)

This day is also known as Vijaydashmi which literally means "Vijay" (victory) over all these 10 bad qualities. In mythology, it is victory over 10 heads of Ravana from the Ramayana. Mythology is really interesting, if you add real-life meanings to each verse/poetry or story.

So, while introspecting myself and deciding to start meditation from today religiously, i made these sweets. After all, cooking is also meditating right? :)

Ingredients:

Fresh grated/scraped coconut - 1 cup

Sugar - 1/2 cup ( If you like it too sweet, add 3/4 cup)

Alternatively you can also add jaggery, it fives a very nice texture and taste to the vadis. About 3/4 jaggery for a cup of coconut will be good.

Milk - 2 tbsp ( I read somewhere that this little amount of milk adds richness and white colour to the vadis)

Cardamom powder - 1 tsp

Sliced almonds - Garnishing

Ghee - to grease a plate

Recipe :

Grease a small plate with ghee and keep aside. This quantity of ingredients made about 12-14 vadis for me, so choose your plate accordingly.

In a non stick pan, put the coconut, sugar and milk and mix well. 

Keep the flame low, and stirring in between let the mixture cook.

The sugar will dissolve and the mixture will get watery...After some time, it will start leaving sides and form a lump of mixture.

Once the lump is formed, switch off the heat. If u overcook, the vadis will still taste great but will turn out to be little hard.

Now mix in the cardamom powder.

Put this mixture on the greased plate and with the help of spatula or the back of a small katori, spread it even.

Let it rest about 15 minutes and then cut the desired shapes and garnish with the almonds.

It stays well for 3-4 days without refrigerating, but i put them in the fridge since it's too hot here. 

Remove the vadis from the plate only after they are well cooled down.

Happy Cooking :)

Coconut ladoos

"The best thing about having a sister is having a best friend forever". I love this quote and by God's grace, i have been blessed by some of the very sweet sisters as cousins. They have been there with me through thick and thin and they always lend a silent support in everything i do. Just when i started this food blog, i really got some encouraging statements by one of my little sister and another sent me a list of recipes to try out ! One such sister is Mrinalini Kulkarni ( we call her Mona tai - Tai in Marathi language means elder sister).

Monatai and me have grown up together. We used to eat in one plate, wore each other's clothes, shared all the deepest secrets and yet, given each other the space we needed individually. She is married to a loving husband and has 2 beautiful children now. Just a few days back, i had mentioned her about me having 1/2 a tin of condensed milk ( the other 1/2 i had used in making kheer) and what do i do with it, when she gave me this easy quick recipe of coconut ladoos. So this one's dedicated to Monatai.

Coconut ladoos is a melt in your mouth recipe that you can make for special occassions like Ganesh Chaturthi, Navratri or any festival. Now that Diwali is coming, i thought to post this recipe. Its a good substitute to the besan and rava ladoos that are normally made in every home ( though they taste yummy too!!! ). Try this 4-ingredient recipe and your ladoos are ready in no time !!! :)

Ingredients :

Condensed milk ( Milkmaid ) - 1/2 tin

Dessicated coconut - 2 cups ( you get readymade packets in market)

Cardamom powder - 1/2 tsp ( optional )

Pistachios - Chopped lengthwise ( to garnish )

Recipe :

Heat a pan and mix condensed milk with 1 n 1/2 cup of dessicated coconut ( keep the half cup aside ) and keep stirring it on low flame. The mixture will start leaving the sides of pan.

Add cardamom powder. 

Remove from heat and let it cool.

Take the remaining dessicated coconut in a plate. Roll small ladoos of the mixture into this coconut. If the mixture is sticking to your hand, apply little oil on palm.

Garnish with pistachios.

Happy cooking :)