Narikolor Laru

Thicken the Mixture

• Continue cooking for 15-20 minutes, stirring constantly to prevent it from sticking or burning.
• The mixture will gradually thicken and become sticky. The key is to cook until it starts to leave the sides of the pan and forms a cohesive mass.
• To test for doneness, take a tiny pinch of the mixture (be careful, it's hot) and try to roll it between your fingers. If it forms a non-sticky ball, it's ready.

Add Flavoring and Cool

• Turn off the heat and immediately stir in the green cardamom powder. Mix well.
• Transfer the mixture to a plate or bowl and spread it out slightly. Let it cool for 5-7 minutes, just until it's warm enough to handle without burning your hands.

Shape the Larus

• Grease your palms with a little ghee.
• Take about 1.5 tablespoons of the warm mixture and roll it firmly between your palms to form a smooth, round ball.
• Place the shaped laru on a clean plate.

Set and Serve

• Repeat the process with the remaining mixture to make about 16 larus.
• Allow them to cool completely at room temperature for at least 30 minutes. They will firm up as they cool.
• Store in an airtight container and enjoy.