

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Quick to make Komol Saul with Gur & Narikol – a sweet, energy-giving breakfast!

A unique 'no-cook' instant rice from Assam, ready in minutes by just soaking. This soft, fluffy rice is traditionally enjoyed with jaggery, yogurt, and banana for a wholesome and refreshing breakfast or snack.
Serving size: 1 serving
Rinse the Rice

A traditional Punjabi sweet rice dish made with fragrant basmati rice, rich jaggery, and aromatic whole spices. This comforting dessert is perfect for festive occasions or a cozy winter evening. Note: This recipe requires 30 minutes of passive soaking time for the rice.

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.
Serving size: 1 serving


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Quick to make Komol Saul with Gur & Narikol – a sweet, energy-giving breakfast!
This assamese dish is perfect for snack. With 1212.74 calories and 16.21g of protein per serving, it's a low-sodium option for your meal plan.
Soak the Komol Saul
Drain and Prepare for Serving
Assemble and Serve
Serving size: 1 serving
Prepare the Rice
Create the Jaggery Syrup
Sauté Aromatics and Nuts
In a heavy-bottomed pan or kadai, combine the freshly grated coconut and sugar.
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.
Turn off the heat and stir in the green cardamom powder. Mix well to combine.
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.
Place the larus on a plate and let them cool completely to firm up before serving. They can be stored in an airtight container.
Cook the Sweet Rice
Rest and Serve