Naariyal Mithai for Independence day
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • Dessicated coconut powder (easily available at stores as naariyal ka chura) 250 gm
  • Milk powder 2 spoons
  • Sugar 250 gm
  • Water 2 small cups
  • Green colour (edible food colour)
  • White rose essence few drops
  1. In a thick bottom pan, add water and sugar and let it boil for few minutes till a syrup of thick consistency is obtained (this is tricky one, as syrup should not be too dilute, nor too thick)
  2. Now divide this syrup into two halves, add little amount of green colour in one half and leave the other half as it is.
  3. Now mix milk powder in the coconut powder
  4. Put the colourless syrup in the pan and add half of the coconut mixture in it and cook it, mixing continuously, so that the coconut doesn't get burned or charred
  5. Cook till the mixture start sticking to pan
  6. Put it off the flame and mix few drops of rose essence and pour the mix on greased plate and smoothen down till the layer is at least 1 inch thick (a little more or less is ok)
  7. Now repeat the same procedure with green syrup and remaining coconut powder and lay it over the white layer, smoothing it down (you can wet your hands, coz the hot mixture is sticky)
  8. Let it cool for a while and then cut it into pieces of desired shape
Recipe by Sindhi Rasoi |Sindhi Recipes at