indianEasyvegetariangluten freesoy free
Narikol Laru
RATING
4.6/5(135)
TASTE SCORE
8/10
Sweet, chewy coconut balls from Assam, made with freshly grated coconut and sugar. This traditional Assamese sweet, known as Narikol Laru, is a simple yet delightful treat for festivals and special occasions.
SERVINGS
16
INGREDIENTS
For 16 servings
NUTRITION · PER SERVING
86
86
CALORIES · 4 LARUS
Protein0g · 0%
Carbs14g · 65%
Fat4g · 42%
Fiber1g
Sodium2mg
Potassium37mg
Phosphorus11mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Step 1
- a.In a heavy-bottomed pan or kadai, combine the freshly grated coconut and sugar.
- 2
Cook the coconut and sugar mixture on low to medium heat
- a.Initially, the sugar will melt and the mixture will become watery. Continue to cook, stirring constantly to prevent it from sticking or burning at the bottom. The mixture is ready when it thickens, becomes sticky, and starts to leave the sides of the pan. This will take about 15-20 minutes.
- 3
Turn off the heat and stir in the green cardamom powder
- a.Mix well to combine.
- 4
Step 4
- a.Transfer the mixture to a plate and let it cool down slightly, just enough to handle safely. While the mixture is still warm, grease your palms with a little ghee. Take a small portion of the mixture (about 1 tablespoon) and roll it between your palms to form a smooth, round ball. Repeat with the remaining mixture to make about 16 larus.
- 5
Step 5
- a.Place the larus on a plate and let them cool completely to firm up before serving. They can be stored in an airtight container.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated coconut for the best flavor and moist texture. Desiccated coconut will result in a drier laru.
- 2Stirring continuously is key to prevent the mixture from burning at the bottom of the pan.
- 3Do not overcook the mixture, or the larus will become hard and crystalline once cooled.
- 4To check if the mixture is ready, take a tiny portion and try to roll it. If it holds its shape without being too sticky, it's done.
- 5Shape the larus while the mixture is still warm. If it cools down completely, it will be difficult to shape them.
- 6Store in an airtight container at room temperature for up to a week.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
Replace white sugar with an equal amount of powdered jaggery for a more rustic flavor and added minerals. The color of the laru will be brown.
veganVegan
This recipe is naturally vegan. Simply use a neutral vegetable oil or coconut oil instead of ghee to grease your hands.
kid friendlyKid friendly
Add 2 tablespoons of milk powder along with the sugar to make the larus creamier and richer in taste.
PAIRS WELL WITH