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- Duration: 30 minutes
- Serves: 5-6 people
Spice Level: Zero
It takes a light touch and some skill to make naarus smooth and free from cracks. Traditionally, Bengalis grease their palms with ghee and then roll the naaru lightly, ensuring there are no visible cracks.
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It's a much-loved Bengali sweet that is, ironically, a rare thing to find in any sweetmeat shop across the country. The home state too is not an exception. That's because Anando Naaru is truly unique. It is a dessert best made at home and reserved for the most auspicious occasions such as a wedding or annaprashan (the ceremonial rice-eating function for a newborn). In fact traditionally, the making of this sweet is forbidden for routine meals so as to preserve the sanctity of this dish which is first offered to the Gods and then eaten.
- Coconut (fresh), grated (2)
- Rice flour (1 kg)
- Jaggery (Gud) (1 kg)
- White sesame seeds(Safed til ) (2 cups)
- Mustard oil (Sarson ka tel) (for deep frying)
- In a wide bowl, crumble or grate the gud.
- Add the grated coconut, rice flour and safed til, and mix well so as to shape it into small balls. Do not use water. The moisture in the coconut helps bind it together.
- Take a small amount of dough in your hands and gently roll into a smooth ball. If the coconut flakes fall off, don't try to put them back into the naarus. If you hold the balls too long, the heat from your palms will make it fall apart. Set aside on a flat tray.
- Heat the oil in a wok or kadhai till it gives off smoke. If the oil isn't hot enough, the naarus will smell of mustard oil.
- Deep fry the coconut balls in batches of 3-4, stirring gently to ensure they brown evenly. When they turn dark brown, take off the heat and drain on a tissue.
- Serve warm or cool, as per your liking. The naarus can be stored for up to a week in an airtight jar.