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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.
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.
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.
This indian recipe takes 35 minutes to prepare and yields 16 servings. At 86.22 calories per serving with 0.34g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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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.
This recipe is naturally vegan. Simply use a neutral vegetable oil or coconut oil instead of ghee to grease your hands.
Add 2 tablespoons of milk powder along with the sugar to make the larus creamier and richer in taste.
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