Narikol Laru (Coconut Jaggery Ladoo)
Fresh grated coconut cooked down with jaggery and rolled into fragrant sweet balls, a Bihu-time favourite alongside pitha.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 100 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 100 kcal
- fat
- 5 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 100 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pan. Add the grated coconut.
- 2
Cook the coconut on low heat for a few minutes until lightly fragrant. Do not let it turn brown.
- 3
Add the grated jaggery (unrefined cane sugar) and mix well.
- 4
Cook on low heat, stirring constantly. Stop when the mixture thickens and pulls away from the pan sides.
- 5
Stir in the cardamom powder. Mix everything thoroughly.
- 6
Take the pan off the heat. Let the mixture cool just until it is safe to touch.
- 7
Take small portions while the mixture is still warm. Roll them into round balls between your palms.
- 8
Let the ladoos (sweet balls) cool completely before you store or serve them.
Chef's tips
Shape the ladoos while the mixture is still warm, as it hardens as it cools. Use fresh, moist coconut for the best texture.
Ingredient substitutions
- jaggery → brown sugar or palm sugar
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Cooking the mixture for too long so it becomes too hard to shape.
Serving suggestions
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