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Narikol Laru (Assamese Coconut Ladoo)

Coconut ladoo in coconut shells (illustrative; not this exact dish)
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Narikol Laru is a sweet coconut ball that is commonly made in Assam for festivals such as Bihu and for guests. Freshly grated coconut is cooked briefly with sugar and a little cardamom, then shaped into small balls while still warm. Assam, in India's northeast, is commonly known for its tea, rice, fish and greens, and for cooking that tends to be lightly spiced and relies on simple techniques and fresh local ingredients. Read more in Indian regional cuisines.

Some families use jaggery instead of sugar, and others add a little ghee or milk, so quantities vary.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

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Photo credits: Photo 1: Masuma Rahaman on Pexels; Photo 2: Smitha Nittur on Pexels; Photo 3: Kiro Wang on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: ,
Servings: 12
Description
Narikol Laru: soft Assamese coconut ladoo made with grated coconut, sugar and cardamom, a simple sweet often linked to Bihu. Vegetarian and gluten-free.
Ingredients
  • 3 cups freshly grated coconut (about 250 g; or unsweetened desiccated coconut)
  • 1/2 cup sugar (about 100 g, to taste)
  • 2 tbsp water
  • 1/2 tsp cardamom powder (ground)
  • 1 tsp ghee (optional)
  • 2 tbsp desiccated coconut (for rolling, optional)
Instructions
  1. 1
    Combine the sugar and water in a wide non-stick pan over low heat and stir until the sugar dissolves.
  2. 2
    Add the grated coconut and cardamom. Cook over low heat for 8 to 10 minutes, stirring often, until the mixture is moist but no longer wet and starts to hold together.
  3. 3
    Stir in the ghee, if using, and remove from the heat. Cool for 5 minutes, until you can handle it.
  4. 4
    With slightly moistened or lightly oiled hands, shape the warm mixture into 12 small balls.
  5. 5
    Roll in desiccated coconut if you like and let them cool and set for 30 minutes.
  6. 6
    Store in an airtight container in the refrigerator for up to 3 days.
Note
Do not let the mixture brown; it should stay pale. If the mixture will not hold together, cook it for another minute or two. If using fresh coconut, refrigerate and eat within 3 days. Regional recipes vary by family.
Read it online: https://culinary-artisan.com/recipe/narikol-laru-assamese-coconut-ladoo/