As the Kolis, Mumbai’s fisherfolk community come together today to celebrate Narali Purnima, or Nariyal Purnima, as it is more popularly known, it is going to be a complete feast. They are not only going to come together to sing and dance but also enjoy delicious food. ADVERTISEMENT After they decorate their boats and offer coconuts to the sea to pray for a bountiful fishing season, they will enjoy karanjis, their favourite sweet dish for the festival.
However, Indian chefs say why only celebrate with a traditional dish when you can also innovate with coconuts, the star ingredient of the festival, in more than one way. Mumbai chefs not only share the classic coconut karanji recipe but also others that include a crème brulee and cream pie, apart from one with bitter gourd. The highlight of the Koli community's celebrations for Narali Purnima is enjoying coconut karanjis, a half-moon-shaped sweet dish that is enjoy along with other sweet dishes like Naralachi vadi and savoury seafood dishes.
Encouraging people to celebrate with the dish, Mumbai-based home chef Anamika Tarkari shares the traditional recipe for all those who love gorging on karanjis not only for Narali Purnima but throughout the year. With the goodness of coconut, jaggery, dry fruits, cardamom, khoya, mawa, it is delicious and a must-have on any day. Coconut, grated 1 no Jaggery 50 gm Maida (all-purpose flour) 250 gm Mawa (khoya) 100 gm Ghee as per requirement Dry fruits as per requirement Cardamom and nutmeg.