Coconut Barfi

Naral wadi begins with a fresh coconut, broken and grated the same morning. The white shavings cook down slowly with sugar until the mixture thickens and starts leaving the sides of the pan. Then it is pressed flat, smoothed over, and cut into diamonds before it cools.

What you get is a soft, milky-⁠white wadi with the gentle smell of fresh coconut in every bite. It goes with the afternoon chai, into the tiffin, and onto the plate whenever the house needs something sweet in a hurry.