Bhogali Bihu Laru Platter

Name: Bhogali Bihu Laru Platter
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 15 servings
Cuisine: Assamese
Ingredients: 1 whole fresh coconut; 100 g black sesame seeds; 100 g puffed rice (muri); 300 g Jaggery; 2 tbsp Ghee; 1 tsp cardamom powder

A festive assortment of laru — sweet balls made from coconut, sesame and puffed rice — traditionally prepared in bulk for Bhogali Bihu's community bonfire celebrations.

🇮🇳India· Assam

Prep: 40 min
Cook: 30 min
Total: 70 min
Servings: 15
Difficulty: Medium
Calories: 110 kcal

Ingredients

0 of 6 gathered

Servings

1 whole fresh coconut — grated, divided
100 g black sesame seeds — roasted
100 g puffed rice (muri)
300 g Jaggery — grated, divided
2 tbsp Ghee — divided
1 tsp cardamom powder — divided

Equipment

•Heavy pan

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 5 g
carbs: 16 g
fibre: 2 g
protein: 2 g
calories: 110 kcal

Instructions

1
Divide the grated coconut, jaggery (unrefined cane sugar) and ghee (clarified butter) into three portions for three types of laru (sweet balls).
2
Cook one portion of coconut, jaggery and ghee on low heat until thick. Stir in cardamom, cool slightly, then roll into balls.
3
Mix roasted sesame seeds with warm jaggery syrup until sticky. Shape the mixture into balls while it is still warm.
4
Warm jaggery into a thick syrup, then quickly stir in puffed rice. Roll into balls before the mixture sets hard.
5
Place all three types of laru together on a large platter or a fresh banana leaf.
6
Leave the sweet balls to cool completely and firm up before you serve or store them.
7
Serve your laru platter alongside traditional pithas (rice cakes) and hot tea for Bhogali Bihu.