Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup chopped dates
- 1 cup jaggery (or brown sugar)
- 1/4 cup water
- 1/2 tsp cardamom powder
- Pinch of salt
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Plate or tray for cooling
Step-by-step instructions:
1. In a non-stick pan, roast the grated coconut over medium heat until it turns light brown and fragrant. Stir constantly to prevent burning.
2. Add the chopped dates to the pan and continue to stir for 2-3 minutes until the dates are soft and well combined with the coconut.
3. In a separate pan, melt the jaggery (or brown sugar) with water over low heat until it dissolves completely. Stir constantly to prevent burning.
4. Add the melted jaggery to the coconut-date mixture and stir well until everything is well combined.
5. Add cardamom powder and a pinch of salt to the mixture and stir well.
6. Turn off the heat and let the mixture cool down for a few minutes.
7. Grease your palms with a little oil or ghee and shape the mixture into small balls (narus).
8. Place the narus on a plate or tray and let them cool down completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for roasting coconut and cooking dates, low heat for melting jaggery.
Serving size:
Makes about 20-25 narus.
Nutritional information:
Each naru contains approximately 100 calories, 2g protein, 15g carbohydrates, 4g fat, and 1g fiber.
Substitutions for ingredients:
- You can use white sugar instead of jaggery or brown sugar.
- You can use any other dried fruit instead of dates, such as raisins, figs, or apricots.
Variations:
- You can add chopped nuts, such as almonds or pistachios, to the mixture for extra crunch and flavor.
- You can add a little rose water or saffron to the mixture for a fragrant touch.
Tips and tricks:
- Make sure to stir the coconut constantly while roasting to prevent burning.
- Use fresh and soft dates for best results.
- If the mixture is too dry, add a little more melted jaggery or water to make it moist.
Storage instructions:
Store the narus in an airtight container at room temperature for up to a week.
Reheating instructions:
Narus can be eaten cold or at room temperature. If you prefer them warm, you can microwave them for a few seconds before serving.
Presentation ideas:
Arrange the narus on a platter and garnish with chopped nuts or coconut flakes.
Garnishes:
Chopped nuts or coconut flakes.
Pairings:
Narkel Naru with Dates goes well with a cup of hot tea or coffee.
Suggested side dishes:
Narus can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the mixture is too wet, add a little more grated coconut to make it firmer.
- If the mixture is too dry, add a little more melted jaggery or water to make it moist.
Food safety advice:
Make sure to use fresh and clean ingredients. Store the narus in an airtight container to prevent contamination.
Food history:
Narkel Naru with Dates is a traditional Bengali sweet that is often made during festivals and special occasions.
Flavor profiles:
Narkel Naru with Dates is sweet, nutty, and fragrant with a hint of cardamom.
Serving suggestions:
Serve the narus on a platter or in a decorative box as a gift or party favor.
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Region: Indian