Tuesday, August 4, 2009

Naralachi Vadi for Rakshabandhan

The full moon day of the month of Shravan is celebrated in different parts of Maharashtra and is known variously as Narali Pournima, Shravani Pournima, Rakhi Pournima or Raksha Bandhan. 'Naral' means 'coconut', and Narali Pournmia is thus called because offerings of coconuts are made by people to the sea-god on this day. Narali Pournima also marks the advent of the new fishing season and fishermen appease the sea-god before sailing out in their decorated boats. The festival is a day of singing and dancing. Raksha Bandhan is also observed on this day. Sisters tie 'rakhis' on their brothers' wrists. The ritual renews the bond of affection between siblings and signifies the brother's responsibility of protecting his sister all her life. We prepare Naralachi vadi that means Coconut burfi on this day and give this to our brother while tying the Rakhi.














Ingredients

Scrapped fresh coconut - 2 cups
Sugar - 1,1/2 Cups
Milk - 1/2 cup (preferably with cream)
Pure Ghee -1 tablespoon
Cardamom powder - 1/4 teaspoon

Procedure

Mix scrapped coconut, sugar, milk and ghee in a thick vessel and place it on low flame.Stir the mixture while cooking. After 5-10 minutes ad cardamom powder and stir in between. When sugar is melted and coconut starts binding then take out from the flame. Grease one plate with pure ghee. Now spread coconut mixture on greased plate. flatten with a greased flat bottom bowl (katori/vati).When it get slightly cool, cut it into square or diamond shape. Store it in airtight container.

My post for Priti's Festive Food~Raksha Bandhan event.

14 comments:

Priti said...

Hi Dear...that's way to celebrate ...lovely pic..and thanks for the entry :)

aquadaze said...

i love naralachi wadi...absolutely love it!!

Red Chillies said...

Love this naralachi vadi, we sometimes make it with til and jaggery as well.

workhard said...

Yumm.. that looks tasty and is easy to make tooo

Work from home

Jaya Wagle said...

That looks yummy. My mom makes it with milk. Will try it both ways soon.
I just uploaded the creative blogger award you passed on to me. Thank you once again. :)

*sangi* said...

Delicious entry!

Purva Desai said...

Yummilicious......love the coconuty flavour.....lovely entry

Jyoti V said...

kup sundar vadya disthath....ani thumch blog pan chan aahe...

The Wanderer said...

Hi :) I somehow stumbled on your blog and then proceeded to read each and every entry ! I too am a Maharashtrian and live in Pune. I was so thrilled to read some recipes of rare / forgotten dishes that only our grandmothers used to make and we no longer do ! (Also, my mother's mother too is called "mai aaji" by us...that too connected with me). Great blog ! Keep writing :)

Priti said...

Hey dear h r u n where r u ? No post? Hope all well with u

Mansi said...

Nice to read this traditional recipe...my mom makes this often. Lovely blog.

Supriya Nair said...

The vadis are really tempting...loved the recipe...will trythis for sure...

Megh said...

Attach banavlya...15 mintat..pan i think sakhar and dudh jara jast jhala :P..pahu ata kasa hotay thand jhalyavar :) hope for the best :D...it smells good tho ;)

Khaugiri said...

@Megh- try kelya baddal thanks...at the end kashya zalya???

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