Tuesday, March 8, 2011

Narkel Naru


2 cups of grated coconut
3/4 cup powdered jaggery (or sugar for white one's)
1/2 tsp powdered cardamom
1 L  milk


1. Take milk in a pan and reduce to half the volume. Add the grated coconut and keep stirring
2. Add the jaggery or sugar and continue cooking on low stiring frequently, .
3. Keep stirring till the milk almost dries up and the coconut mix comes out clean from the sides. You will know by the slight change in color and the fact that the mix will no longer stick to the pan. Don't dry it too much, else you cannot make the balls.
4. Take the pan off the heat and cool slightly. When mix is still warm to touch, make balls by rolling between your palms These balls keep well for a couple of weeks.