Get ready to impress your friends and family this festive season with a delightful, melt-in-your-mouth sweet treat: Nylon Vadi! This traditional Maharashtrian sweet, also known as Nylon Barfi, is a Diwali favourite. Known for its soft, delicate texture, it literally melts in your mouth, leaving a buttery, sweet, and nutty flavour. This easy-to-follow recipe, adapted from the popular Maharashtrian Recipes YouTube channel, uses simple ingredients and is perfect for home cooks of all skill levels. Whether you’re a seasoned chef or a kitchen beginner, this step-by-step guide will help you create perfect Nylon Vadis that everyone will love. So, let’s get started and add this irresistible sweet to your Diwali Faral menu!
Also Read – Crispy Wheat Flour Chakli Recipe | Kurkuri Gavhachi Chakli
Ingredients:
- 1 cup fine semolina (rava), also known as “zero number rava”
- 1 cup milk (heated and cooled)
- 1 cup melted ghee
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon cardamom and sugar powder
Step-by-step Instructions:
- Prepare the Mixture: In a large non-stick pan, combine the fine semolina (rava), milk, melted ghee, and the first cup of sugar. Mix everything thoroughly until you get a smooth, lump-free paste.
- Cook on the Stove: Turn the gas on to a medium flame and stir the mixture continuously. Keep stirring to prevent it from sticking to the bottom of the pan.
- Achieve the Right Consistency: As you cook, the sugar will melt completely, and the ghee will start to separate from the mixture. Continue stirring until it forms a cohesive dough-like ball and the ghee separates to the sides. Turn off the heat.
- Mix in Cardamom Powder: Remove the pan from the heat and stir continuously for 2-3 minutes to cool it down slightly. Then, add the cardamom and sugar powder and mix well.
- Add Final Sugar: Once the mixture has cooled a bit, add the remaining half cup of powdered sugar. Mix it into the dough until it’s fully incorporated and the dough becomes smooth.
- Shape the Vadi: Grease a flat plate or board with a little ghee. Transfer the warm dough onto it and spread it evenly using a spatula. For a smooth finish, you can use a small bowl or cup, greased with ghee, to press and spread the mixture. Ensure the layer is of a uniform thickness for even pieces.
- Cut the Vadi: Allow the mixture to cool for about 5-7 minutes. While it’s still warm, use a knife to cut the mixture into your desired shapes, such as squares or diamonds.
- Cool and Store: Let the pieces cool down completely, which can take up to an hour. Once fully cooled, the Nylon Vadi will harden slightly and can be easily removed from the plate. Store them in an airtight container.
Also Read – Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack
Cooking Tips:
- Use a Non-Stick Pan: A non-stick pan is highly recommended to prevent the mixture from sticking to the bottom while cooking.
- Constant Stirring: Stirring continuously is key to a smooth and consistent dough. This prevents lumps and ensures the ghee separates properly.
- Don’t Overcook: The mixture is ready when it forms a single mass and releases ghee. Overcooking can make the vadi hard.
- Adjust Thickness: The video recommends making the vadi slightly thinner for a more delicate texture. You can also garnish them with pistachio slices for a more festive look.
Variations:
- Vegan Version: Replace the ghee with a plant-based alternative like coconut oil and use a plant-based milk like almond or oat milk.
- Nutty Version: Add finely chopped cashews, almonds, or pistachios to the mixture after turning off the heat for a crunchy texture.
- Flavoured Vadi: Add a few drops of rose essence or saffron strands soaked in a tablespoon of warm milk for a different flavour profile.
Also Read – Crispy Butter Chakli Recipe | Easy Homemade Indian Snack
Serving Suggestions:
Nylon Vadi is a perfect sweet snack on its own, especially during festivals. It also pairs wonderfully with a cup of hot tea or coffee. You can serve it as a dessert after a traditional Indian meal.
FAQs:
Q1: Can I use regular semolina (rawa) for this Nylon Vadi recipe?
Ans: The recipe specifically calls for “zero number,” or very fine, semolina. Using regular, coarse semolina will change the texture of the vadi and may not give you the desired melt-in-your-mouth result.
Q2: How long can I store Nylon Vadi?
Ans: This sweet can be stored in an airtight container at room temperature for up to 15-20 days. If you make a large batch, it might last up to a month.
Q3: What is the secret to a smooth Nylon Vadi?
Ans: The key to a smooth texture is to continuously stir the mixture over a medium-low flame until the ghee separates from the semolina and the mixture forms a single ball.
Q4: Can I use jaggery instead of sugar?
Ans: While possible, using jaggery will change the colour and flavour of the vadi. If you do, ensure the jaggery is finely grated or powdered and add it at the same time as the sugar.
Also Read – Crispy Namkeen Masaledar Rava Shankarpali Recipe
Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet
Ingredients
- 1 cup fine semolina rava, also known as “zero number rava”
- 1 cup milk heated and cooled
- 1 cup melted ghee
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon cardamom and sugar powder
Instructions
- Prepare the Mixture: In a large non-stick pan, combine the fine semolina (rava), milk, melted ghee, and the first cup of sugar. Mix everything thoroughly until you get a smooth, lump-free paste.
- Cook on the Stove: Turn the gas on to a medium flame and stir the mixture continuously. Keep stirring to prevent it from sticking to the bottom of the pan.
- Achieve the Right Consistency: As you cook, the sugar will melt completely, and the ghee will start to separate from the mixture. Continue stirring until it forms a cohesive dough-like ball and the ghee separates to the sides. Turn off the heat.
- Mix in Cardamom Powder: Remove the pan from the heat and stir continuously for 2-3 minutes to cool it down slightly. Then, add the cardamom and sugar powder and mix well.
- Add Final Sugar: Once the mixture has cooled a bit, add the remaining half cup of powdered sugar. Mix it into the dough until it's fully incorporated and the dough becomes smooth.
- Shape the Vadi: Grease a flat plate or board with a little ghee. Transfer the warm dough onto it and spread it evenly using a spatula. For a smooth finish, you can use a small bowl or cup, greased with ghee, to press and spread the mixture. Ensure the layer is of a uniform thickness for even pieces.
- Cut the Vadi: Allow the mixture to cool for about 5-7 minutes. While it's still warm, use a knife to cut the mixture into your desired shapes, such as squares or diamonds.
- Cool and Store: Let the pieces cool down completely, which can take up to an hour. Once fully cooled, the Nylon Vadi will harden slightly and can be easily removed from the plate. Store them in an airtight container.
