Sugar - 500 g
Water- 2½ cups
Milk - 1 it
Ghee - 1 tbsp
Coconut, grated - 2 Large
Jaggery - 4 tbsp
Cardamom powder - ½ tsp
Ghee or refined oil - as needed
Flour - 250 g
Milk - ¾ cup
Baking powder - 1 tsp
Salt - a pinch
1. Heat the sugar and water together. Stir until sugar dissolves completely.
2. Boil till the syrup attains one-thread consistency, which means, if you take a drop of syrup between your thumb and forefinger and pull the fingers apart, the syrup should form a single thread. Keep the syrup aside.
3. Heat ghee in a karahi. Add the grated coconut and fry over a low fire for 2 minutes.
4. Add the jaggery and keep stirring, till light brown.
5. Add the thickened milk, stir well to mix. Cook for 4-5 minutes, stirring continually.
6. Stir in the cardamom powder. Mix well. Remove.
7. Now, very lightly grease your hands, take a tablespoon of the coconut mixture and shape it into small tikias.
8. Heat enough ghee or oil in a karahi for deep frying. Dip the coconut balls in the batter and deep fry till golden-brown.
9. Put them into sugar syrup when they have cooled down a little.
10. Keep them immersed in the syrup for a few hours before serving.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman