Nariyal pag/barfi recipe is a simple coconut barfi, prepared during navaratras and is used as fasting dessert. Its tempering taste gives you a perfect balance of sweetness and khoya(coconut) and some dry fruits and makhane to it for variations. This recipe deserves a try because it is
Fasting recipe
Quick dessert recipe
Nariyal pag recipe is a
Recipe using coconut- I have used desiccated coconut to make mariyal ka pag. Make sure to use absolutely fresh batuch of coconut.
Other ingredients- A sugar syrup is prepared and its consistency is critical for a good pag. Apart from that nuts are added to nariyal pag.
Another barfi recipe you might like is seven cup barfi. View the recipe here. One more dessert recipe using coconut is rose coconut ladoo. View the recipe here.
1. Collect the ingredients.
2. Heat 1 cup water in a pan.
3. Add 3/4 cup sugar.
4. Add 1/2 tsp cardamom powder.
5. Let the sugar dissolve and then boil the mixture till the sugar syrup has 1 string consistency.
6. To check the consistency, take a drop of sugar syrup between your thumb and finger tips. It will form a single string.
7. Also when you place a drop on a plate, it will form a shape.
8. Add 1 and 1/2 cup desiccated coconut.
9. Mix and cook until the mixture comes together and leaves the sides of the pan.
10. Make a ball and put in a glass of water. If you aren’t able to form a ball, you have dried out the mixture. Add little water and cook and again try to make a ball. If the ball disperses in the water, the mixture needs further cooking. If you are able to form a ball and when put it cold water it doesn’t disperse, the mixture is ready to be set.
11. Spread the mixture in a greased plate/pan.
12. Spread and press in handful of chopped nuts.
13. Cut into pieces before the mixture cools down completely.
14. Once it cools the nariyal pag is ready to be served.
15. Bon appétit!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
1. Heat 1 cup water in a pan.
2. Add 3/4 cup sugar.
3. Add 1/2 tsp cardamom powder
4. Let the sugar dissolve and then boil the mixture till the sugar syrup has 1 string consistency.
5. To check the consistency, take a drop of sugar syrup between your thumb and finger tips. It will form a single string.
6. Also when you place a drop on a plate, it will form a shape.
7. Add 1 and 1/2 cup desiccated coconut.
8. Mix and cook till the mixture comes together and leaves the sides of the pan.
9. Make a ball and put in a glass of water. If you aren’t able to form a ball, you have dried out the mixture. Add little water and cook and again try to make a ball. If the ball disperses in the water, the mixture needs further cooking. If you are able to form a ball and when put it cold water it doesn’t disperse, the mixture is ready to be set.
10. Spread the mixture in a greased plate/pan.
11. Spread and press in handful of chopped nuts.
12. Cut into pieces before the mixture cools down completely.
13. Once it cools the coconut pag ready to be served.
14. Bon appétit.
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