Sukya Naralachi Vadi

Sukya Naralachi Vadi

​This is a quick method to make crispy dry coconut vadi without using fresh coconut. Roasting desiccated coconut removes its strong raw smell before adding powdered sugar, milk, ghee, and cardamom powder. Cooking the mixture until it forms a soft ball allows for easy setting and sharp square cuts. This store-friendly sweet retains its freshness in an airtight container for up to one month without spoiling.

​During childhood, festival celebrations brought the warm aroma of roasting coconut into our kitchen. Mothers prepared these traditional treats using everyday pantry staples whenever sweet cravings struck after school hours. Sharing a freshly cut slice of sweet vadi with playmates in the evening created unforgettable joy.

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Some Interesting facts about Sukya Naralachi Vadi:-

​Dry coconut contains healthy fats and essential minerals that provide sustained energy throughout the day. Unlike fresh coconut sweets, moisture-reduced desiccated coconut prolongs the shelf life of traditional Indian confections naturally. Cardamom acts as an aromatic digestive aid while elevating the natural oil profile of roasted coconut.

Sukya Naralachi Vadi

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• ​4 cup Desiccated coconut
• 21/2 cup Powdered sugar
• ​1 cup Milk
• ​2~3 tbsp Ghee 
• 1 tsp Cardamom powder

Instructions

Step 1: Take desiccated coconut in a pan and roast it on low flame for 45 minutes without changing its color.
Step 2: Add powdered sugar into the roasted coconut and mix well.
Step 3: Pour milk into the mixture and combine thoroughly.
Step 4: Add another half cup milk and continue to cook while stirring continuously for about 8 minutes until the mixture thickens.
Step 5: Add ghee to the mixture and stir continuously for another 23 minutes until a soft ball forms when checked with hands.
Step 6: Turn off the flame and add cardamom powder into the cooked mixture.
Step 7: Grease a setting tray with butter paper or ghee and transfer the coconut mixture into it.
Step 8: Spread and press the mixture evenly into the tray using a spatula to level all corners.
Step 9: Allow the mixture to set for 5 minutes.
Step 10: Remove the set layer from the tray, peel off the butter paper, and slice it into square pieces starting from the center.

Notes

• Serve these crisp confections at room temperature alongside hot evening tea or masala chai.

• Arrange the neatly cut white squares on a decorative brass platter to impress your festive guests.​

   

 

Recipe Video

Servings

​Garnish each square vadi with silver leaf or chopped pistachio slivers for an elegant presentation.