Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, coconut mithai. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Very easy step by step video to create your homemade sweet. This paleo-friendly Coconut Mithai is creamy, milky and sweet - with softened ghee-coated cashew Coconut mithai is very simple to make - you only need six ingredients. Coconut Mithai Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking.
Coconut Mithai is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Coconut Mithai is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have coconut mithai using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Mithai:
- Take 1 Cup desiccated coconut
- Get 3 tbsp Milk powder
- Take 90 gm condensed milk
- Prepare Pinch green colour
This paleo-friendly Coconut Mithai is creamy, milky and sweet - with softened ghee-coated cashew pieces spread throughout. Coconut mithai is very simple to make - you only need six ingredients. A crunchy coconut treat with a sugary rush, this Nariyal Vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome.
Steps to make Coconut Mithai:
- Mix together all the ingredients and make a dough.
- Now make balls and roll them in desiccated coconut. Now serve them.
The allure of mithai, however, has only come to me after having matured in age and Coconut Laddu. This delicious recipe comes to me from my sister's kitchen, Amna Tirmizi Naqvi. This sweet or mithai is made from freshly grated coconut, sugar, milk, and mawa. Dump all in the pan and cook till it gets thick and lumpy. Tenga barfi - Nariyal vadi - Kobbari mithai.
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