Recipe

Shubho Nobo Barsha

April 15, 2007

 

Ingredients

Method

img_6268-sm.jpgThe Friday 13th dinner party went off without a hitch. I stayed sober throughout and the food got polished before I could say “have a second helping”. It was a great way to usher in the Bengali New Year. I really should have done some more of the good Bengali stuff.

But instead I ushered in the New Year dancing in skinny jeans until the wee hours of the morning with a bevvy of beautiful girls including two other mad Bengalis and a Russian.

To make amends, I decided to cook some delicious Bengali sweets I ate at home – Narkel Naru or coconut sweets. Traditionally, these are made with jaggery, but I used dark muscavado sugar instead which has a similar rich, dark loveliness. I also used half a fresh coconut I cracked on my tiny balcony.

I’d never bothered making these before so it was all down to trial and error.

And Sweet Jesus, error it was… this recipe turned out to be the anti Christ of Quick Indian Cooking. A full hour and a half to make them, plus cooling time – The sort of thing that normally leaves me quaking in my boots.

Anyway, as it is Bengali New Year and therefore a special occasion, I am breaking the first rule of my blog and posting something that took pointlessly long to make.

Next time, I’ll use my brains and a 200ml tin of evaporated milk instead. Here is the recipe to make about 12 little golden balls of coconut deliciousness.

Makes 12:

1 pint whole milk
Half a fresh coconut (about 180gm fresh shredded coconut)
180 gm dark muscavado sugar

Bring the milk to a boil and then lower the heat to a high simmer and reduce, stirring regularly.

Scrape the coconut out of its shell using a butter knife, peel the dark skin off the back and blitz it in a food processor.

When the milk reduces to about half its original level and thickens, mix in the sugar and the coconut. Continue to cook it on a low flame until all the liquid evaporates and you get a sticky, thick mixture.

Form little balls with the mixture and cool before you eat.

 

Comments

7 Responses to “Shubho Nobo Barsha”

  1. sandeepa Says:

    April 15th, 2007 at 1:45 pm

    Shubho NaboBorsho Mallika
    The Narkel Naru looks yumm…how did you get that “Gur er” naru colour..is it because of the muscavado sugar ?
    And you did the naru the hard way too. I always take the shortcut route with frozen grated coconut and condensed milk :)

    So you are forgiven and you are allowed to dance in your skinny jeans even on Bijoya Dashami with a Dhunuchi(you know that right ?)

  2. Trupti Says:

    April 16th, 2007 at 4:32 pm

    Happy new year to you! those look good…adding Muscavado sugar is creative….!
    Glad your party went well!

    trupti

  3. roopa Says:

    April 16th, 2007 at 8:42 pm

    Hi Mallika

    Very nice blog!
    Happy new year to you !
    The dessert looks yummy!

  4. Mallika Says:

    April 17th, 2007 at 5:08 am

    Thanks guys.

    Sandeepa – the muscavado sugar was very much like gur. But I haven’t been able to a naru yet because dairy is setting my hay fever off. Isn’t that terribble?

    Dhunuchi niye natch? Ei baki roilo!!

  5. jules Says:

    April 17th, 2007 at 8:51 pm

    glad your dinner party went well…see it’s not so bad

    Happy new year to you too

  6. bangla Says:

    March 29th, 2008 at 3:23 am

    Miss those nice and tasty bangla sweets

    well happy bengali new year 2008 in advance

    here are some orkut bangla scraps for bengali new year

    http://www.cyarena.com/comments/bengali-new-year/

    have fun :)

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    November 15th, 2010 at 12:21 am

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