Komol Saul, Gur ke Chawal and Narikol Laru

Ingredients

• 1 cup basmati rice
• 1 cup jaggery (grated or powdered)
• 2 cup water (divided: 1 cup for syrup, 1 for cooking)
• 3 tbsp ghee
• 4 pcs cloves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 1 pcs bay leaf
• 1 tsp fennel seeds
• 10 pcs almonds (slivered)
• 10 pcs cashews (halved)
• 2 tbsp raisins
• 0.125 tsp salt (a small pinch)

Instructions

1. 1

   Prepare the Rice

   • Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • After 30 minutes, drain the rice completely in a colander and set aside.
2. 2

   Create the Jaggery Syrup

   • In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
   • Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
   • Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3. 3

   Sauté Aromatics and Nuts

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
   • Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.

Ingredients

• 2 cup freshly grated coconut (from about 1 large coconut)
• 1 cup sugar
• 0.5 tsp green cardamom powder
• 1 tsp ghee (for greasing hands)

Instructions

1. 1

   In a heavy-bottomed pan or kadai, combine the freshly grated coconut and sugar.

2. 2

   Cook the coconut and sugar mixture on low to medium heat. 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. 3

   Turn off the heat and stir in the green cardamom powder. Mix well to combine.

4. 4

   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. 5

   Place the larus on a plate and let them cool completely to firm up before serving. They can be stored in an airtight container.