What's the first thing that pops into mind when Bihu comes around? The festive aura, the whirling of colored mekhela sador, and tables groaning with homemade goodies. Among them, laru is a popular sweet that unites generations. Made with coconut, sesame, or jaggery, these bite-sized treats are infused with the warmth of tradition.
But what about something new this year? Cocoa Laru is here to stir things up! This innovative sweet combines the rich, chocolatey flavor of cocoa with the comforting familiarity of a traditional Assamese laru. It's simple to prepare, requires only a few ingredients, and promises smiles all around. A touch of tradition, a touch of fun—just what a festival is all about!
Ingredients:
Method:
While desiccated coconut is easy to use, freshly grated coconut provides the laru with a better mouthfeel and brings out its natural sweetness. Use fresh coconut and lightly roast it before adding the sweeteners. This dries out excess moisture and sets the mixture more effectively. If fresh coconut is not available, rehydrate desiccated coconut in warm milk for a few minutes before using it to soften and flavor the larus.
Cocoa powder has a slightly bitter taste, so balancing the sweetness is necessary. If you desire your laru to be sweeter, add a bit more jaggery. Conversely, if you want a strong cocoa flavor, use dark cocoa powder. Rather than refined sugar, jaggery not only gives a caramel-like depth but also works well with the coconut and cardamom for a balanced taste.
Shaping the laru when the mixture is too hot will make it sticky and hard to roll. Let the mixture cool for a few minutes until warm enough to handle. When it begins to dry out, grease your palms lightly with ghee before rolling. Refrigerating the larus for some 15 minutes after shaping enables them to firm up and will be less prone to crumbling upon storage and serving.
A traditional favorite at Bihu, Narikol Laru consists of only two primary ingredients—coconut and jaggery or sugar. Fresh coconut is slow-cooked with sweetener until it becomes sticky in consistency and then molded into small balls. Some recipes incorporate milk or condensed milk for added richness. This traditional Assamese sweet is uncomplicated yet rich in tradition, and therefore a must-have at the celebrations.
Roasted sesame seeds and jaggery are used to make this crunchy, scented laru, which is relished during Bihu. The sesame seeds are dry-roasted until fragrant and then blended
with melted jaggery and formed into balls. The natural oil from the sesame holds the mixture together, and a pinch of cardamom imparts a warm, celebratory flavor. Nutritious as well as tasty, this laru is full of goodness.
Pitha exists in different varieties, ranging from Til Pitha (filled with sesame and jaggery) to Narikol Pitha (filled with coconut). These rice delicacies are either fried, steamed, or roasted, depending on the type. Pitha is an integral part of Bihu celebrations, prepared in bulk and distributed among family members and guests. The crisp layers of rice along with sweet fillings make them impossible to resist.
One of the special Assamese sweets, Komolar Kheer is a mixture of creamy milk-based kheer and fresh orange pulp. The tangy and sweet citrus flavor tones down the richness of the kheer and adds a cool twist to the Bihu feast. The secret is to put in the orange pieces at the last moment so that they have a fresh flavor without curdling the milk. Sprinkled with nuts, this kheer is bright and festive.
Prepared using fragrant black rice or bora saul, this is a rare Assamese dessert. Black rice is simmered in milk and jaggery is added for sweetness to get a naturally creamy and faintly nutty flavor. While traditional kheer is plain, this takes a lovely deep purple color due to the use of black rice. Served warm or chilled, it's an elegant accompaniment to any Bihu meal, often accompanied by a drizzle of cream or a sprinkle of grated coconut.