BALLS & DUMPLINGS - NARKEL NADU
Bengal Narkeler Naru
4 cups (1 liter) whole milk
2 cups firmly packed dried sweetened coconut
5 Tbs. Sugar
Fresh fruit for garnish
Grind the coconut in a blender 1/2 cup at a time with 1/2 Tbs. Sugar to get a coarse powder. Thicken the milk by heating it for 20-30 minutes in a lightly oiled pan until it reaches the consistency of whipped cream, stirring frequently to keep the foam down and scraping the bottom and sides if the pan. Add coconut and sugar. Cook until the mixture acquires a thick, doughy consistency, 6-8 minutes, stirring frequently. Remove from heat and let cool slightly. While still a little warm, pinch off portions of the dough and roll into balls about 1 inch in diameter. Serve at room temperature or chilled. (These tend to harden if left in the refrigerator for several days.) Place on a platter with sliced fresh pineapple, mandarin oranges, or bananas, and offer.
1 coconut, grated finely
2 cups milk
6 tablespoons of cream (malai)
1-1/4 cups sugar
a pinch of elaichi (cardamom) powder
water as needed
Grate the coconut and boil it in milk until it dries up. Remove it from heat. Heat cream (malai) in a bowl. Add of sugar and a cup of water and stir to make the syrup. Add the coconut and keep stirring until dry. Remove it from heat. Add the elaichi and make small balls. Cool and offer it.
1 Coconut, grated
Jaggery 1-1/4 cups
4 Small elaichi (green cardamom), crushed
Mix the jaggery with the grated coconut. Heat a kadhai, put the coconut mixture in and stir. Soon the jaggery will melt and the coconut will leave oil. The moment it turns sticky, add elaichi powder. While hot, make ladoos in the palm of your hand. Cool and offer.