Difference between revisions of "Nariel Laddu"
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* Camphor - a pinch | * Camphor - a pinch | ||
| − | == | + | ==Procedures== |
#Grate the [[coconut]]s. Mix it well with [[Granulated sugar|Sugar]] and pour it to a saucepan. | #Grate the [[coconut]]s. Mix it well with [[Granulated sugar|Sugar]] and pour it to a saucepan. | ||
#Stir continuously over medium heat. | #Stir continuously over medium heat. | ||
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#Grease the palms with a little [[ghee]] and roll the mixture into small laddu while still warm. | #Grease the palms with a little [[ghee]] and roll the mixture into small laddu while still warm. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category: | + | [[Category:Assamese cuisine]] |
[[Category:Assamee Vegetarian]] | [[Category:Assamee Vegetarian]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
Latest revision as of 19:35, 26 June 2012
Description
- Ethnicity - Assamee, East Indian
- Type of meal - festive sweets
Ingredients
Procedures
- Grate the coconuts. Mix it well with Sugar and pour it to a saucepan.
- Stir continuously over medium heat.
- Once the water from the coconut begins to form lumps, remove the mixture from fire.
- Add a pinch of camphor and mix well.
- Grease the palms with a little ghee and roll the mixture into small laddu while still warm.
