narikol
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A classic Assamese sweet treat featuring a soft, chewy rice flour shell filled with a sweet mixture of grated coconut and jaggery. These half-moon shaped delights are a staple during the Bihu festival.
Narikolor Laru are traditional sweet coconut balls from the state of Assam in India. Made with just three main ingredients—freshly grated coconut, sugar, and cardamom—these chewy delights are a staple during festivals like Bihu. This simple recipe captures the authentic taste of Assamese home cooking, perfect for a quick dessert or a festive treat.
A comforting Assamese breakfast classic, this dish features soft, chewy sticky rice (Bora Saul) steamed to perfection. Served simply with sweet jaggery and fresh grated coconut, it's a taste of tradition.
Yes, narikol offers several health benefits. It's rich in Medium-Chain Triglycerides (MCTs) which provide a quick energy source, high in dietary fiber for digestive health, and a good source of essential minerals like manganese and copper. It also contains lauric acid, a fatty acid that may have antimicrobial properties.
Per 100g, narikol contains approximately 354 calories, 3.33g protein, 15.23g carbohydrates, and 33.49g fat. It is a calorie-dense food, primarily due to its high fat content, making it a significant energy source.
While narikol is high in calories and fat, its fiber content can promote feelings of fullness, and MCTs may help boost metabolism. However, due to its high caloric density, portion control is crucial for weight management. It's best consumed in moderation as part of a balanced diet.
Yes, narikol is a fruit and is naturally vegan. It is derived directly from the coconut palm and does not involve any animal products or by-products.
Narikol can be included in a ketogenic diet due to its high fat content (33.49g per 100g) and moderate net carbs (around 15g total carbs, with some fiber). However, portion sizes must be carefully managed to stay within daily carbohydrate limits for ketosis.
Narikol is incredibly versatile in cooking. The fresh flesh can be eaten raw, grated into salads, curries, or desserts. Its milk is a staple in many cuisines for soups, sauces, and beverages, while the oil is popular for cooking, baking, and frying.
Fresh narikol has a sweet, nutty, and slightly tropical flavor with a firm, somewhat chewy texture. The taste can vary from subtly sweet and refreshing in young narikol to richer and more intense in mature varieties.
narikol is a versatile ingredient found in cuisines around the world. With 354 calories per 100g and 3.33 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Whole, unopened narikol can be stored at room temperature for several weeks. Once opened, the fresh flesh should be refrigerated in an airtight container and consumed within 3-5 days, or it can be frozen for longer storage.
A fresh narikol should feel heavy for its size, and if shaken, you should hear liquid sloshing inside. The shell should be free of cracks, mold, or soft spots, and the 'eyes' at one end should be firm and dry.
Yes, narikol flesh is commonly eaten raw. Young narikol flesh is soft and jelly-like, often enjoyed directly from the shell, while mature narikol flesh is firmer and can be grated or shredded for various culinary uses.
