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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.
For 4 servings
Combine Coconut and Sugar
Cook the Mixture
Thicken the Mixture
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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 365.1 calories per serving with 1.36g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Add Flavoring and Cool
Shape the Larus
Set and Serve
Replace the sugar with an equal amount of grated jaggery (gur) for a more earthy, traditional flavor and a darker color.
Add 2-3 tablespoons of chopped nuts like cashews, almonds, or pistachios to the mixture in the last few minutes of cooking for extra crunch.
A pinch of edible camphor (karpuram) can be added along with the cardamom for a distinct, festive aroma.
Coconut is a rich source of MCTs, a type of saturated fat that is metabolized differently than other fats. They are quickly absorbed and can be used as an immediate source of energy.
Fresh coconut contains important minerals like manganese, which is essential for bone health and metabolism, as well as copper and selenium, which are vital antioxidants.
The combination of natural fats from coconut and simple carbohydrates from sugar provides a quick and effective energy boost, making it a popular treat during festivals and celebrations.
One serving of Narikolor Laru (approximately 4 pieces) contains around 250-300 calories, primarily from sugar and coconut fats. Calorie content can vary based on the size of the larus and the fat content of the coconut.
Narikolor Laru is a traditional sweet treat and should be enjoyed in moderation. While coconut provides some healthy fats and minerals, the dish is high in sugar. It's best considered an indulgent dessert rather than a health food.
While fresh coconut is highly recommended for the authentic chewy texture, you can use desiccated coconut in a pinch. To rehydrate it, soak 2 cups of desiccated coconut in 1/2 to 3/4 cup of warm milk for about 30 minutes before starting the recipe. You may need to adjust the cooking time.
This usually happens if the coconut and sugar mixture is overcooked. When cooked for too long, the sugar crystallizes and hardens upon cooling. It's crucial to take the mixture off the heat as soon as it comes together and passes the 'ball test'.
Store the larus in an airtight container at room temperature. They will stay fresh for up to a week. Refrigeration can make them hard, so it's best to avoid it.
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