BM # 63
Day : 14
Theme: Regional Cuisine
Cuisine : Sindhi
Naarail is coconut and a mithai or ladoo made with this is always welcome. I am actually very fond of coconut. In the previous marathon I made Nariyal Badaam ke Ladoo, I also made Nariyal ki Chakki , but this one is a typical Sindhi mithai and my choice for the alphabet ‘N’ in our Journey through the Cuisines.
During the festival of Diwali lot of sweets are made in Sindhi homes. The sweets are not restricted to Sindhi sweets, but this coconut mithai is kind of must. There is no particular reason , but somehow it is always there.
While making this sweet I decided to make it just like our Sindhi sweet confectioner – Bharat Sweets of Delhi. He makes a two layered mithai, pink and white. Infact some of us call it pink mithai. The home made mithai has a good shelf life, if stored well.
Naareeyal ji Mithai


500 gm coconut
400 gms unsweetened khoya
400 gms sugar
1/2 cup water
1/2 tsp cardamon powder
1 tsp ghee


Combine sugar and water in a pan .
Place on heat, let the sugar dissolve.
Add unsweetened khoya .
Let the syrup come to one string consistency.
Add Cardamon powder and desiccated coconut.
Add a tsp of ghee.
Mix well,this will become a lump.
Remove a small portion and add a drop of red food color to the rest, this shall make it pink.
Remove in a greased tray and flatten it with the back of a flat bowl.
Spread the saved white portion on the tray, thus making a second layer.
Let set for a few minutes, cut into pieces.
Garnish with rose petals or nuts.
Let set completely and then remove the pieces from the tray.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

N - Naarail ji Barfi / Coconut Fudge

17 thoughts on “N – Naarail ji Barfi / Coconut Fudge”

  1. I don't use khoya that much and so don't keep stock of it. Otherwise I would have run into kitchen and started preparing this. The pink layer adds an interesting dimension to the burfi.

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