Khabaar by Madhushree Ghosh

Author:Madhushree Ghosh
Language: eng
Format: epub
Publisher: University of Iowa Press
Published: 2022-01-15T00:00:00+00:00

In a nonstick pan, slowly heat the coconut on medium-low. Add the cardamom powder. When the coconut starts toasting and is fragrant, add the condensed milk and switch off the heat to prevent the mixture from burning. Stir the coconut and condensed milk quickly (it will be sticky), add the saffron if using. Place the mixture on a flat plate or pan and allow to cool.

Liberally coat your fingers with oil (I use avocado; you can use any light oil) and make small balls of the coconut–condensed milk mixture. Roll individual balls on another plate of ground dry coconut flakes and coat them liberally. Put them in mini–baking paper cups and place in the fridge until ready to serve. The narus can be frozen for three months or more, just remember to transfer them to the refrigerator overnight before serving.

Cocoa-Coconut Naru Option

Replace the cardamon and optional saffron with 3 tablespoons organic cocoa mixed in 6 tablespoons of hot water. Add cocoa-water mix to the coconut and condensed milk and prepare as instructed above.

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