Narkel Naru Pops and truffles by Sayantani Mahapatra
Sayantani Mahapatra is a mother of two wonderful kids. Growing up in Santiniketan has instilled a sense of creativity in her so while the kids nap she does myriad things to keep herself busy. A passionate blogger, she loves to cook old world Bengali recipes and journal them on her blog ahomemakersdiary.com
Thank you Sayantani for sharing your recipe with us.
You have eaten cake pops, here is an innovative Bengali version of it made with narkel naru.
Ingredients:
Fresh Coconut pieces: 2 cups (Grind to make a smooth paste)
Khoya: ½ cup (milk solids)
Condensed milk: ½ cup
Sugar: 1/2 cup
Green cardamom pods: 3
Chocolate: 3/4 cup chopped
Nuts (almond or pista): handful chopped
Edible sprinkles: for decorations
Lollipop sticks
Method:
Mix the coconut and sugar together in a heavy bottom pan and put on the gas. On low flame stir it till sugar melts and all the juice dries out.Approximately 6-8 minutes.
Now add the khoya and condensed milk and give it a good stir. Cook till the mixture leaves the side. Sprinkle the cardamom powder, mix.
Take off from flame and make small balls when the mixture is still warm. Roll them between your palms to smoothen the surface.
Melt little chocolate and dip the tip of a lollipop stick. Insert in a Naru. Place on a flat plate. Repeat as many as you want.
Chill them all on a flat plate for 4-5 hours or till they are little hard.
Melt all the chocolate on a double boiler or in a microwave in short burst say 30 seconds or so.
Keep all your sprinkles and chopped nuts ready on separate flat plates.
Dip the narus in melted chocolate, drip the excess and roll on chopped nuts or edible sprinkles.
To cool the pops use a strainer upside down and poke the sticks in the holes.
Chill again for sometime and serve.