Sindhi Nariyal ji Mithai( Coconut Fudge)

Coconuts hold a lot of religious importance in Hinduism and are auspicious for any ceremony or puja. Coconuts and bananas are the only two fruits that are considered as sacred and pure to be included in any holy ritual as they not ‘tainted’ like other fruits that are partially eaten by insects, birds and animals. They do not grow after throwing their leftover parts nor do they get germinated by bird drop. The coconut is also a symbol of human ego, and the breaking of it represents the breaking of one’s ego. Offering a coconut to God and then distributing it among the devotees as prasad also ensures that everyone gets the health benefit of this nutritious fruit.

Coconuts are not high in carbohydrates, but they provide fat, protein, minerals and small amounts of vitamin B. They are especially high in manganese, which is important for bone health and metabolism of carbohydrates, proteins and cholesterol. They are rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.

With so many health benefits that a coconut provides, there are bound to innumerable recipes centered around it. The most popular one among the Sindhis is the sweet, nariyal ji mithai, often made for Nariyal Purnima or Raksha Bandhan, which falls on the full moon day of the lunar month of Shravan (August).

My mother usually made it on birthdays in the family before spitting on the cake by the way of blowing the candles on it became a trend. The mithai was first offered to God as prasad and then distributed among the family and friends. This mithai has the goodness of the coconut, milk, poppy seeds, dry fruits and all the spices that go in making it.

Here’s a lovely recipe of Nariyal ji Mithai by my sister Mrs. Urvashi Dama, Mumbai who cooks any food par excellence and makes authentic Sindhi food.

Recipe of Nariyal Ji Mithai

Ingredients

1 litre milk

Flesh of 1 whole coconut grated

75 gm sugar

2 tbsp poppy seeds

1 tbsp kheer jo masalao ( Milk masala- 50 gm mace, 1 piece nutmeg and 50 gm cardamom, all ground to a powder – can be stored in fridge and used in making any mithai)

A few stands of saffron soaked in a tbsp of warm milk

Almonds and pistachios (chopped as well as sliced)

2-3 tbsp ghee

Method

1. Boil the milk well till it thickens and takes on a pinkish hue.
2. Add grated coconut to the milk and cook the mixture till the milk dries up.
3. Add poppy seeds, milk masala, saffron, chopped almonds and pistachios and ghee and stir the mixture as it browns well. Be careful that the mixture does not burn or dry out. If needed, add a couple of tablespoons of milk.
4. Add sugar and stir the mixture till it starts leaving the sides. Add a spoonful of ghee at this point. It is very important to stir the mixture all the time as it thickens and browns to prevent it from burning.
5. Remove the mixture in a greased thali and garnish it with sliced almonds and pistachios. Run a spatula or a greased base of the bowl on the surface of the mithai to embed the dry fruits into it. Make pieces and serve once cooled.

Recipe and Pic by Mrs. Urvashi Dama

Information on Religious Significance of Coconuts: Various Google Searches

Nutritional Information About Coconuts from www.healthline.com

Jyoti Mulchandani

Ahmedabad