Narkeler Naru


4 cups (1 liter) whole or 2% low fat milk
2 cups firmly packed dried flaked or shredded sweetened coconut,
ground in a blender 1/2 cup at a time to a coarse powder, or grated or
shredded coconut mixed with 1/2 Tbs. sugar
3 Tbs. sugar.

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.)
Makes 18 to 20.

Serving suggestions: Serve on a platter alone or with sliced fresh pineapple, mandarin oranges, or bananas.
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