Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet
Learn how to make melt-in-your-mouth Nylon Vadi, a special Diwali sweet. This easy and delicious recipe is perfect for beginners.
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.