International > African > Ethiopian

Sirir Naru with Chickpeas Recipe

Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup chickpeas, boiled
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1/4 tsp salt

Special equipment needed:
- Non-stick pan
- Wooden spoon
- Mixing bowl

Step-by-step instructions:

1. In a non-stick pan, dry roast the grated coconut until it turns light brown.
2. Add the boiled chickpeas to the pan and mix well.
3. In a separate pan, heat the sugar and water over medium heat until the sugar dissolves.
4. Add the cardamom powder and salt to the sugar syrup and mix well.
5. Pour the sugar syrup into the pan with the coconut and chickpeas and mix well.
6. Cook the mixture over low heat, stirring constantly, until it thickens and starts to come together.
7. Remove the pan from the heat and let the mixture cool for a few minutes.
8. Grease your hands with a little oil and shape the mixture into small balls (narus).
9. Place the narus on a plate and let them cool completely.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cooking temperature: Low heat
Serving size:
- Makes 12-15 narus

Nutritional information:
- Calories per serving: 150
- Fat: 5g
- Carbohydrates: 25g
- Protein: 2g
- Fiber: 2g

Substitutions for ingredients:
- Grated coconut can be substituted with desiccated coconut.
- Chickpeas can be substituted with any other cooked beans.

Variations:
- Add chopped nuts like almonds or cashews to the mixture for added crunch.
- Add a pinch of saffron to the sugar syrup for a fragrant flavor.

Tips and tricks:
- Make sure to stir the mixture constantly while cooking to prevent it from burning.
- Grease your hands with a little oil to prevent the mixture from sticking to your hands while shaping the narus.

Storage instructions:
- Store the narus in an airtight container at room temperature for up to a week.

Reheating instructions:
- The narus can be reheated in the microwave for a few seconds before serving.

Presentation ideas:
- Serve the narus on a plate with a sprinkle of chopped nuts on top.

Garnishes:
- Chopped nuts like almonds or cashews can be used as a garnish.

Pairings:
- Serve the narus with a cup of hot tea or coffee.

Suggested side dishes:
- None

Troubleshooting advice:
- If the mixture is too dry, add a little more water to the sugar syrup.
- If the mixture is too wet, cook it for a few more minutes until it thickens.

Food safety advice:
- Make sure to use clean utensils and cookware while making the recipe.
- Store the narus in an airtight container to prevent contamination.

Food history:
- Sirir Naru is a traditional Bengali sweet made during festivals and special occasions.

Flavor profiles:
- Sweet, nutty, and fragrant with a hint of cardamom.

Serving suggestions:
- Serve the narus as a dessert after a meal or as a snack with tea or coffee.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Somali

Taste: Spicy, Tangy, Nutty, Savory, Aromatic