Narikolor Laru
Sweet, crumbly coconut balls with a deep caramelized flavor and nutty bite from roasted sesame seeds. This beloved Assamese treat comes together with just four ingredients and fills the kitchen with the aroma of toasted coconut. Perfect for festivals like Bihu or as a quick homemade sweet.
For 4 servings
- prep
Grate the fresh coconut.
Break open a fresh coconut and grate the white flesh using the fine side of a box grater. Measure out 2 cups of loosely packed grated coconut.
- roast · ~3 min
Dry roast the sesame seeds.
Place a heavy-bottomed pan over low heat. Add the sesame seeds and dry roast, stirring continuously, until they turn golden and begin to pop. This takes about 2 to 3 minutes. Transfer to a plate and set aside.
TIPKeep the heat low — sesame seeds burn fast and turn bitter. - roast · ~12 min
Roast the grated coconut.
In the same pan over medium-low heat, add the grated coconut. Roast, stirring constantly, for 10 to 12 minutes until the coconut turns light golden brown and releases a nutty aroma. The moisture should evaporate but the coconut must stay soft.
TIPStir without stopping — the coconut can scorch at the edges. - mix · ~10 min
Add sugar and cook until glossy.
Add the sugar to the roasted coconut and mix well. Cook on low heat for another 8 to 10 minutes, stirring continuously. The sugar will melt and coat the coconut, turning the mixture slightly sticky and glossy.
TIPDo not overcook once the sugar melts or the laddus will turn hard. - mix
Fold in sesame seeds and cardamom.
Turn off the heat. Add the roasted sesame seeds and cardamom powder. Mix thoroughly until evenly distributed.
- rest · ~7 min
Cool until handleable.
Let the mixture cool in the pan for 5 to 7 minutes. It should be warm enough to touch but not hot.
TIPIf the mixture cools completely, it becomes harder to shape. - assemble
Shape into round laddus.
Grease your palms lightly with a few drops of water or a dab of ghee. Take small portions of the warm mixture and roll gently between your palms to form smooth, round balls about the size of a lime. You should get 8 laddus.
TIPApply gentle, even pressure — pressing too hard makes them dense. - rest · ~15 min
Let the laddus set.
Place the shaped laddus on a plate and let them cool completely at room temperature. They will firm up as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, not desiccated, coconut for the best texture — dried shreds won't release enough moisture.
- 2Stir the coconut constantly during roasting to prevent scorching and ensure even golden color.
- 3Cool the mixture just until warm to touch; if it firms up too much, reheat briefly to soften.
- 4Roll laddus with lightly greased palms (use ghee or water) to prevent sticking and get smooth balls.
- 5Store in an airtight container at room temperature for up to 5 days; refrigeration makes them hard.
- 6Toast sesame seeds on low heat and stop as soon as they pop — burnt seeds turn bitter.
Adapt it for your goals.
Low-sugar
Reduce sugar to 1/2 cup and add 2 tablespoons of jaggery powder for a deeper, less sweet flavor with a caramel undertone.
nutty crunchNutty crunch
Replace half the sesame seeds with finely chopped roasted peanuts or cashews for added crunch and a different nutty profile.
veganVegan
Use coconut oil or just water to grease palms instead of ghee — the recipe is already vegan-friendly.
cardamom freeCardamom-free
Skip the cardamom and add a pinch of nutmeg or cinnamon for a warm, spiced variation.
Why this is on our healthy list.
Rich in Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), which are easily metabolized for quick energy.
Source of Antioxidants
Sesame seeds contain sesamol and sesamin, antioxidants that help protect cells from oxidative stress.
Gluten-Free & Grain-Free
This sweet is naturally free from gluten and grains, making it suitable for gluten-sensitive diets.
Frequently asked questions
Desiccated coconut is too dry; it won't release enough moisture to bind the laddus properly. Use fresh grated coconut for the best texture.
