Coconut Sondesh - Narkoler Sondesh

This is a popular variant of the more common narkoler naroo. Instead of coconut and sugar or coconut and gur, this uses coconut, khoya and condensed milk. It is very easy to make for pujas or for party dessert.

Ingredients:

- Condensed Milk - 1 can

- Shredded coconut - small bag

- Khoya - 1/4th of the bar. Substitute - 1 cup powder milk

- Ghee - 2 tablespoons

- Elaichi powder - 4 to 6 ground small elaichi

Method:

1. Heat the ghee in a small skillet

2. Add condensed milk and cook until it becomes soft - medium flame, low heat

3. Add crumbled khoya,  cook for 2 minutes.

4. Add the coconut, and elaichi powder and keep stirring until the consistency is such that it sticks to the laddle

5. Remove from flame and let it cool for 10 mins

6. Shape it into balls or form it using Sondesh moulds

7. Garnish with crushed pistachio

Posted by: Chitra

Moong dal narkol diye (split moong lentil with coconut)

Posted by: Mala D

Usually when a Bong mentions dal with coconut, people assume it must be Bengal gram (cholar dal), but moong dal also has a tasty recipe with coconut. This is prepared mostly during religious ceremony as moong is supposed to be very light compared to other protein-heavy lentils. It can also be had on a normal day as preparing it doesn't take long.

Ingredients:
Split moong dal: 100 gms
Grated coconut: 150 gms
Green chillies: 3-4
Dry red chilles: 2 nos
Bayleaf: 2
Cumin seeds: 1 tsp
Clarified butter(desi ghee)/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Salt: to taste
Sugar: 1 tsp
Water

Method:
Wash the moong dal once & pressure cook it with half glass of water, salt & turmeric powder. When done,cool & whisk it well & add 1-1/2 glass of hot water.
Heat oil/ghee in a deep & wide pan & add cumin seeds, bayleaf & dry red chilli. Add the grated coconut & fry on low flame till it slightly changes colour. Add chopped green chillies & pour the dal over it. Mix well & check the salt. Add sugar & bring the dal to a boil. The consistency should be medium. You can also garnish it with lots of raw grated coconut. Serve hot with rice.