is an easy to make sweet and a quick recipe too. It is called 'khobbri
mithai' in Kannada and 'naralachi vadi' or 'khobarychi vadi' in marathi.
You can have coconut barfi as a dessert or as a sweet snack or just like that to satisfy to your sweet tooth.
Narial barfi has a shelf life of about 10-15 days so you can make in advance and keep it ready to serve when needed.
In hot summer days you can keep it for about a week. Tenga barfi can be kept longer in the fridge. There are a few different recipes to make this sweet and this is one of the easiest burfi recipes.
You will also find the tips below, in case you do not know when exactly
to take the coconut mixture off the flame to get a perfect narial
Coconut sizes can differ and depending on the maturity of the coconut, you get less or more coconut meat. So it is better to measure the grated coconut and take sugar accordingly.
The coconut Mithai is ready to eat. Store in a container and keep in a cool place.
No need to store it in the fridge if you are planning to finish it off within a week. You can keep this for about 2 weeks in cool weather.
In hot summer weather, you can keep it at room temperature for about a week.
Troubleshooting - What to do to get the burfi consistency right.
Coconut burfi is quite forgiving and it doesn't want you to fail. It is just a matter of practice to know the right moment.
In case the burfi mixture is too soft when you take the coconut mixture off the fire, and it doesn't set even after cooling, it means you have taken it off a bit too early, just return it to the pan and cook some more.
In case the mixture becomes too dry and crumbles even before you flatten and cut, return to the pan. Sprinkle a spoonful of milk (not too much) and cook again till you get the right consistency.
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