Narkel naru
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 18 balls
Complexity: easily
Quantity: 18 balls
Nutritional value per serving:
Calories 120, total fat 11 G., saturated fats 9 G., proteins 1 G., carbohydrates 7 G., fiber 2 G., cholesterol 0 mg, sodium 16 mg, sugar 5 G.
Calories 120, total fat 11 G., saturated fats 9 G., proteins 1 G., carbohydrates 7 G., fiber 2 G., cholesterol 0 mg, sodium 16 mg, sugar 5 G.
"This is my take on a delicious childhood dessert that my teacher's wife used to make," says Nidhi Jalan. "Narkel means coconut in Bengali, and naru is a ball-shaped dessert (laddu in Hindi). While narkel naru can be made with regular refined sugar, using unrefined sugar creates an even more amazing flavor, adding a caramel note. I've tried making it with both traditional Indian jaggery and Latin American panela, and I must admit, I liked it a little better with panela. Basically, you can use any unrefined sugar you can find."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) of coconut milk (any thick coconut milk will do)
- 0.5 cup jaggery, panela or other unrefined sugar*
- 0.5 tsp cardamom seeds, crushed
- 2 cups dried unsweetened coconut flakes
- A pinch of fine salt
We recommend
Recipes with similar ingredients: coconut milk, muscovado sugar, cardamom
Cooking the dish according to the recipe:
- In a medium, heavy-bottomed saucepan, combine the coconut milk, sugar, and cardamom. Cook over medium-high heat, stirring occasionally, until the liquid has evaporated and thickened, about 15 minutes.
- Add 1.5 cups of coconut and a pinch of salt and continue cooking, stirring occasionally, until the coconut has completely absorbed the liquid and the mixture begins to pull away from the sides of the pan, about 10 minutes.
- Reduce heat to medium and continue cooking until mixture forms a stiff dough, about 7 minutes.
- Transfer to a bowl to cool. Refrigerate, uncovered, until completely cooled and thickened, about 30 minutes. To cool quickly, place the bowl in a larger bowl filled with ice water, making sure the water doesn't come more than three-quarters of the way up the outside of the smaller bowl. Stir the mixture occasionally to speed up the cooling process.
- Once the coconut mixture has cooled sufficiently, remove and discard the cardamom seeds, then roll the mixture into 20g balls (approximately 2.5cm wide; about 18 balls total). Roll the balls between your palms until smooth.
- Place the remaining 1/2 cup coconut in a shallow bowl. Roll the balls in the coconut to coat evenly. Store in the refrigerator in an airtight container for up to 2 weeks..
Note
Panela is a solid lump of raw sugar. I microwave it twice for 30 seconds and then break it into pieces. Jaggery is sold loose. You can also use light muscovado sugar.
Author of the recipe - Nidhi Jalan is a sculptor, painter and participant in art exhibitions in India.
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