NARKOL CHHAPA a Bengal delicacy is absolutely GLUTEN free. Coconut is an easily available in Bengal & in coastal areas of India. It is a traditional recipe which is prepared for all auspicious occasions.It is easy to make and found universal appeal in the Bengal and adjoining areas. Narkol chhapa is not only an ethnic mouth watering delicacy but also provide wholesome nutrition.
Step 1: Ingredient :
Fresh coconut:: One whole,
Sugar: 250 gms. https://amzn.to/2PkXCS8
Milk: 1/2 cup,
Green cardamom 4 to 5, https://amzn.to/2zNPzZ7
Ghee (clarified butter) 1 table spoon, https://amzn.to/2BTuAWo
Raisins: For garnishing https://amzn.to/2L01De1
Cashew nuts: For garnishing https://amzn.to/2UeHnJY
Rose Patel: For garnishing.
Non stick pan set https://amzn.to/2Pmet72
Wooden Non-Stick Spoons https://amzn.to/2BTM7O0
Induction Cook top https://amzn.to/2QBSqOx
Bengali Sweet Molds https://amzn.to/2KX8nJV
Measuring Plastic Spoon https://amzn.to/2E4cxyb
Electronic Kitchen Digital Weighing Scale https://amzn.to/2BTLF2f
Step 2: Method :
At the outset, grate the fresh coconut, make a paste of it with milk and green cardamom. After that, pour the paste in the thick bottom deep frying pan with sugar and place it on the gas burner, start stirring the paste constantly until it starts separating from the pan. Now turn off the gas burner and transfer the paste to a ceramic plate. Meanwhile, brush the clay mould with Ghee (Clarified butter), take a small portion of the hot cooked coconut paste and place on the mould and press it gently with fingers to get the impression of the mould. Then unmould it to get the final product which is absolutely Gluten free. Finally, garnish it with raisins, cashew nut and rose petals. The Narkol Chhapa is ready to serve, it can be preserved for a few days.