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Naryal Mithai
Method
- Boil the water and sugar till you get one-thread consistency.
- While the water is being boiled add the saffron colour.
- In a big non-stick kadai (preferably) saute the mawa on a low flame till the ghee from the mawa starts separating.
- Mix the dessicated coconut and the mawa in a thali.
- Add this mixture to the sugar syrup and mix well.
- Grease another thali with a tsp of ghee.
- Put the mixture in the thali.
- Grease your palm with some ghee and evenly press the mixture in the thali.
- Put the varak leaves evenly on the mithai and cut into diamond shaped pieces.
- Cool for an hour before you remove the pieces from the thali.
Ingredients:
� kg - desiccated coconut (dry)
250 gms - mawa
� kg - sugar
few drops saffron colour
1 big glass - water
3 to 4 - varak leaves
1 1/2 tsp - ghee (for greasing)
� kg - desiccated coconut (dry)
250 gms - mawa
� kg - sugar
few drops saffron colour
1 big glass - water
3 to 4 - varak leaves
1 1/2 tsp - ghee (for greasing)
RECIPES BY ANITA RAHEJA
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