Ingredients

• 1/2 kg - desiccated coconut (dry)
• 250g - mawa
• 1/2 kg - sugar
• few drops - saffron colour
• 1 big glass - water
• 3 to 4 - varak leaves
• 1.5 tsp - ghee (for greasing)

How to Make Naryal mithai

• Boil the water and sugar till you get a one-thread consistency.
• While the water is being boiled, add the saffron colour.
• In a big non-stick kadai (preferably), saute the mawa on a low flame till the ghee from the mawa starts separating.
• Mix the desiccated coconut and the mawa in a thali.
• Add this mixture to the sugar syrup and mix it well.
• Grease another thali with a tsp of ghee.
• Put the mixture in the thali.
• Grease your palm with some ghee and evenly press the mixture in the thali.
• Put the varak leaves evenly on the mithai and cut it into diamond shaped pieces.
• Let it cool for an hour before you remove the pieces from the thali.