Authentic Assamese Khar with Masor Tenga is not this one, instead Authentic Assamese Narikolar Laru with Black Tea
Indulge in the rustic sweetness of traditional Assamese coconut and jaggery latus, perfectly paired with a steaming cup of spiced local black tea. This delightful regional treat captures the true essence of Assamese festive hospitality in every single bite.
40min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
In a heavy-bottomed pan, combine the freshly grated coconut and powdered jaggery over low heat.
2
Stir continuously with a wooden spatula until the jaggery melts and blends seamlessly with the coconut.
3
Add the crushed green cardamom pods and ghee, continuing to cook until the mixture thickens and leaves the sides of the pan.
4
Allow the mixture to cool slightly, then grease your palms with a little ghee and shape it into small, round latus.
5
In a separate saucepan, bring water to a boil with crushed ginger and black tea leaves to brew a strong infusion.
6
Strain the hot tea into cups, add milk if desired, and serve immediately alongside the warm coconut larus.
Ingredients
2 cups freshly grated coconut
1 cup jaggery, powdered
2 tablespoons ghee
4-5 crushed green cardamom pods
2 cups loose black tea leaves
4 cups water
1 inch fresh ginger, crushed
2 tablespoons milk (optional)
*This AI-generated recipe may contain inaccuracies.