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Coconut Barfi (Naralachya Vadya)
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A favorite of the Indian Jewish community. for more information, visit Cook time needs confirmation.

Serves: 12-16

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Indian Parve Dessert

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1 big coconut, grated (white kernel only)
2 cups sugar
½ teaspoon saffron colored water
½ teaspoon rose essence
5-6 cardamoms, finely ground


  1. Mix sugar and milk in the grated coconut in a non-stick pot. Put over a medium flame and stir often.
  2. When the mixture starts to solidify, add cardamom powder, rose essence and saffron colored water and mix well.
  3. Grease a serving dish with butter or ghee. Pour the hot mixture in the dish and spread evenly with a flat rice spoon and pat it evenly with the back of the spoon. When the mixture cools, cut it into diamond shaped pieces.

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