Narikol Laru – Coconut Laddus

Coconut is one of the healthiest fruits on the planet . And maybe because of this , coconuts has much religious significance for the Hindus . This post is about making yummy laddus from the coconut flesh in Assamese style – Narikol Laru .

narikol laru

   I happen to love coconut , particularly for that sweet and crunchy texture it adds to any dish . ~ Marcus Samuelsson

Ingredients :
  1. Two to three coconuts .
  2. About two hundred and fifty grams of sugar or jaggery (according to taste) .
  3. A pinch of salt .
  4. Four – five cardamom pods .
  5. One tablespoon ghee .
 Procedure :

Remove the outer cover and then crack the shell to remove the water inside the coconut . Extract the white flesh of the coconut and grate it . You can use a hand-held grater ( one which is used to get thin strands ) or even you food processor if it has a grating blade . If you are using jaggery , grind it as well or cut it into small pieces . Alternatively , you can melt the jaggery in a cup of warm milk .

Heat about a tablespoon of ghee in a shallow bottomed non-stick pan . Open the cardamom pods and add them to the pan after the ghee melts . Then add the grated coconut and stir the contents . After about five minutes , add the sugar or jaggery as per your choice . Stir this mix for every few minutes till the coconut starts releasing its awesome aroma . Then add a table-spoon of sweetened condensed milk . Keep stirring till the coconut gets caramelized to a lovely golden brown colour . And keep your gas on simmer throughout the process .

Switch off the heat and let it cool for about half an hour or till you handle the coconut mixture with your hands . Take a fistful of the mixture on your palm and roll it tightly to form a sphere . I prefer using both hands to form a proper shape and thickness for my narikol laru .  You can also add dry fruits to the narikol laru for extra texture and flavor .


One thought on “Narikol Laru – Coconut Laddus

Leave a Reply

Your email address will not be published. Required fields are marked *