Know Food!

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, February 19, 2011

Coconut laddoo (Narikol laru)

Having missed Magh Bihu (Assamese harvest festival) for the last 6-7 years, this year I managed to be right there amidst all the action – ‘meji’, ‘jolpaan’, ‘til pitha’, (rice powder roll stuffed with jaggery, sesame seeds, etc), ‘narikol laddoo’ (coconut balls), ‘ghila pitha’ (ghila pitha is a type of pancake which gets its name from ‘ghila’ meaning knee cap in Assamese; it’s so called because the pitha resembles a knee cap) and ‘til laddoo’ (sesame balls) just to name a few.
I got coconut laddoos for my friends back in Delhi and they simply loved them. Even though coconut laddoos are a common sight elsewhere in the country, I ‘simply’ love the way it is prepared in Assam – simple & easy. All you need is:


• One coconut
• One cup sugar (one may also use jaggery as a substitute
• Few cloves of cardamom (optional)


Grate the coconut white. Mix the coconut and sugar and then pour them in a hot pan (grind the clove seeds and add to the mixture if you want). Stir the mixture in low flame till you get a sticky feeling (remember the stickiness has to be right for you to make a laddoo); to gauge the same, try making a laddoo. If you are able to make one, it means the mixture is ready. Turn off the gas.
With these ingredients, you can roughly prepare about 15-20 laddoos.
(Tip: If it’s too hot for you to make the laddoos, apply cold water on your hands before doing so).

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