Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup jaggery (or brown sugar)
- 1 cup roasted chickpea flour
- 1/2 cup grated carrots
- 1/2 cup frozen peas
- 1/4 cup ghee (clarified butter)
- 1/4 tsp cardamom powder
- Pinch of salt
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Parchment paper
Step-by-step instructions:
1. In a non-stick pan, roast the grated coconut on medium heat until it turns golden brown. Remove from heat and let it cool.
2. In a mixing bowl, add the roasted chickpea flour, grated carrots, frozen peas, cardamom powder, and salt. Mix well.
3. In the same pan, melt the jaggery (or brown sugar) with ghee on low heat. Stir continuously until the jaggery is completely melted.
4. Add the roasted coconut to the melted jaggery and mix well.
5. Add the dry ingredients mixture to the pan and mix well until everything is combined.
6. Turn off the heat and let the mixture cool for a few minutes.
7. Take a small amount of the mixture and shape it into a ball (about the size of a golf ball) with your hands. Repeat until all the mixture is used up.
8. Place the balls on a parchment-lined tray and let them cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 balls
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Fiber: 2g
Sugar: 15g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Roasted chickpea flour can be substituted with regular chickpea flour or all-purpose flour.
- Frozen peas can be substituted with fresh peas or any other vegetable of your choice.
Variations:
- Add chopped nuts or raisins for extra texture and flavor.
- Use different spices such as cinnamon or nutmeg instead of cardamom powder.
- Make the balls smaller or larger depending on your preference.
Tips and tricks:
- Make sure to roast the coconut until it turns golden brown for the best flavor.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Wet your hands with water to prevent the mixture from sticking to your hands when shaping the balls.
Storage instructions:
Store the Sirir Naru in an airtight container at room temperature for up to a week.
Reheating instructions:
The Sirir Naru can be eaten cold or warmed up in the microwave for a few seconds.
Presentation ideas:
Arrange the Sirir Naru on a platter and sprinkle some extra grated coconut on top for a beautiful presentation.
Garnishes:
Garnish with chopped nuts or dried fruits for extra texture and flavor.
Pairings:
Serve with a cup of tea or coffee for a perfect snack.
Suggested side dishes:
Serve with fresh fruit or a salad for a healthy and balanced meal.
Troubleshooting advice:
- If the mixture is too dry, add a little bit of ghee or water to make it more moist.
- If the mixture is too wet, add more roasted chickpea flour to make it more firm.
Food safety advice:
Make sure to use clean and dry utensils and equipment when making the Sirir Naru. Store in an airtight container to prevent contamination.
Food history:
Sirir Naru is a traditional Bengali sweet that is often made during festivals and special occasions.
Flavor profiles:
The Sirir Naru has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the Sirir Naru as a dessert or snack.
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