Narikolor Laru
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Combine Coconut and Sugar
- b.In a heavy-bottomed pan or kadai, combine the freshly grated coconut and sugar.
- c.Mix them thoroughly with your hands for 2-3 minutes. This helps the sugar start to dissolve and draw moisture from the coconut.
- 2
Step 2
- a.Cook the Mixture
- b.Place the pan on low to medium heat.
- c.Cook the mixture, stirring continuously with a spatula. The sugar will melt completely, and the mixture will become liquidy at first.
- 3
Step 3
- a.Thicken the Mixture
- b.Continue cooking for 15-20 minutes, stirring constantly to prevent it from sticking or burning.
- c.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.
- d.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.
- 4
Step 4
- a.Add Flavoring and Cool
- b.Turn off the heat and immediately stir in the green cardamom powder. Mix well.
- c.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.
- 5
Step 5
- a.Shape the Larus
- b.Grease your palms with a little ghee.
- c.Take about 1.5 tablespoons of the warm mixture and roll it firmly between your palms to form a smooth, round ball.
- d.Place the shaped laru on a clean plate.
- 6
Step 6
- a.Set and Serve
- b.Repeat the process with the remaining mixture to make about 16 larus.
- c.Allow them to cool completely at room temperature for at least 30 minutes. They will firm up as they cool.
- d.Store in an airtight container and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The authentic taste and chewy texture come from using freshly grated coconut. Avoid using frozen or dry desiccated coconut if possible.
- 2Cook the mixture on low to medium heat and stir continuously. High heat can caramelize the sugar too quickly, resulting in hard, brown larus.
- 3The mixture is ready when it no longer sticks to the pan and you can form a small, non-sticky ball from a tiny portion. Overcooking will make the larus hard; undercooking will make them fall apart.
- 4Shape the larus while the mixture is still warm. If it cools down completely, it will become crumbly and difficult to shape.
- 5Use a tablespoon measure to scoop the mixture for uniformly sized larus.
Adapt it for your goals.
Jaggery Version (Gurer Laru)
Replace the sugar with an equal amount of grated jaggery (gur) for a more earthy, traditional flavor and a darker color.
Nutty AdditionNutty Addition
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.
Flavor TwistFlavor Twist
A pinch of edible camphor (karpuram) can be added along with the cardamom for a distinct, festive aroma.
Why this is on our healthy list.
Source of Medium-Chain Triglycerides (MCTs)
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.
Provides Essential Minerals
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.
Quick Energy Boost
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.
Frequently asked questions
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.