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

Olan (white pumpkin in coconut milk)

Submitted by: Mala D

This famous recipe from Kerala could easily pass off as a Bong dish were it not for the use of coconut oil & curry patta! Chal kumro is also a very popular vegetable among the South Indians, and though most people outside south India would turn up their nose at the mention of coconut oil (maybe childhood memory of greasy hair!), let me tell you that vegan groups are ardently promoting the use of natural, unprocessed coconut oil in all their recipes! In any case; you can always substitute it with the regular refined oil. This recipe evokes Shukto in it's simplicity & flavourfulness.

Ingredients:
White pumpkin: 250 gms
Black-eyed peas(chowli): 100-150 gms
Coconut milk: 200 ml
Coconut oil/refined oil: 2 tbsp
Ginger: 3 inches
Green chillies: 4-5
Curry leaves: 12
Salt: to taste

Method:
Soak the beans overnite & boil them with 1 cup water & little salt in the pressure cooker till one whistle. Drain the water (you may use the water in dal/curry). Peel,wash & coarsely grate the chal kumro.

Slice the ginger in thin, long strips. Slice the green chillies. Heat oil, temper with mustard seeds & add ginger, chillies & curry patta. Toss a while. Then add the grated chal kumro. Fry a bit, add salt, cover & cook till 3/4 done. Now add the drained beans. Mix well. When done, pour the coconut milk & cook on sim for 1-2 minutes. Close flame. Garnish with fried curry leaves & few drops of coconut oil. Serve hot with rice.

Note: coconut milk is commercially available but you can make it at home. Soak 150 gms of grated coconut in hot water for about 10 minutes & then grind in the same water. Pass thru a muslin cloth, pressing hard. It will ooze thick, creamy milk. Discard the coconut.

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.