Narkel naru

Ingredients:

• 1 can (400 g) of coconut milk (any thick coconut milk will do)
• 0.5 cup jaggery, panela or other unrefined sugar*
• 0.5 tsp cardamom seeds, crushed
• 2 cups dried unsweetened coconut flakes
• A pinch of fine salt

Preparation:

1. In a medium, heavy-bottomed saucepan, combine the coconut milk, sugar, and cardamom. Cook over medium-high heat, stirring occasionally, until the liquid has evaporated and thickened, about 15 minutes.
2. Add 1.5 cups of coconut and a pinch of salt and continue cooking, stirring occasionally, until the coconut has completely absorbed the liquid and the mixture begins to pull away from the sides of the pan, about 10 minutes.
3. Reduce heat to medium and continue cooking until mixture forms a stiff dough, about 7 minutes.
4. Transfer to a bowl to cool. Refrigerate, uncovered, until completely cooled and thickened, about 30 minutes. To cool quickly, place the bowl in a larger bowl filled with ice water, making sure the water doesn't come more than three-quarters of the way up the outside of the smaller bowl. Stir the mixture occasionally to speed up the cooling process.
5. Once the coconut mixture has cooled sufficiently, remove and discard the cardamom seeds, then roll the mixture into 20g balls (approximately 2.5cm wide; about 18 balls total). Roll the balls between your palms until smooth.
6. Place the remaining 1/2 cup coconut in a shallow bowl. Roll the balls in the coconut to coat evenly. Store in the refrigerator in an airtight container for up to 2 weeks..
   
   

   Note

   
   Panela is a solid lump of raw sugar. I microwave it twice for 30 seconds and then break it into pieces. Jaggery is sold loose. You can also use light muscovado sugar.