Monday, January 25, 2010

Coconut Candy (Khobryachi Wadi)

Well it was my dad's birthday on the 21st. and I was way too excited about being in india to enjoy it with him..

My dad is not much of a cake person..and we end up eating much more than him. So this time I planned to make his favorite "Khobryachi Wadya" for him.

When I started trying out these..some time ago...there were disasters after disasters in my kitchen. I almost gave i just dint know where to stop cooking these. Sometimes they were too soft..sometimes they were rock hard...Then i came across this recipe and thought that I should give it one last try. And VOILA! they were perfect...everytime.

So anyone whos scared of venturing into the world of traditional indian sweets...this ones surely a safe and quick bet.

And NO..i havnt forgotten the ghee or butter here...its just not needed!..:)

Serves: 15 to 20 small squares
Level: Medium

2 cups fresh grated coconut
1.25 cups sugar
1/2 cup milk
1/4 tsp cardomom powder
Few strands of saffron

Step 1 - Grind together the coconut and sugar. We dont want to make it a paste. Just to mix it together.

Step 2 - Heat a pan and pop in this ground mixture. Stir continuously.

Step 3 - When it starts bubbling, add in the milk and keep stirring. You really cant stop stirring once the milk is added. The mixture could stick to the bottom of the pan. Initially the mixture would feel very liquidy, then it thickens gradually.

Step 4 - When the mixture is fairly thick, add in the saffron and cardomom powder. Keep stirring till the spoon you are cooking with stands straight in the mixture. Immediately pour into a greased tray. Let it cool a bit, cut into square shapes, but dont pull it out just yet.

Step 5 - Refrigerate for 15 mins. and then cut into desired shapes.
Eat at room temperature...Its just perfectly awesome that ways.

While making the wadis, make sure your pan (where you pour in this mixture) is greased before hand. Once your mixture is ready, you will need to immediately pour it into the pan. No time can be wasted there.

Dont forget to mark your shapes before the mixture completely cools off. Its difficult to do that once the wadis cool down.

You could keep these wadis refrigerated and pop it in the microwave for 10-15 secs to get them to room temperature before indulging !!!

happy eating everybody!


  1. These are real nice when you want to jus pop something between meals.. Awsummm !!

  2. I love these Shalmali :) reminds me of the ones my grand mom used to make :)

  3. Thank you...glad u liked them.