Anondo Naaru – A Traditional Bengali Sweet for Durga Puja

Name: Anondo Naaru – A Traditional Bengali Sweet for Durga Puja
Total time: 1500 s
Yield: For Durga pooja
Cuisine: Indian
Ingredients: 1 bowl wheat flour; 1 bowl freshly grated coconut; 1/2 bowl rice flour; 1/2 bowl powdered sugar; 1/8 bowl sesame seeds; 1/2 tsp cardamom powder; 1 pinch salt; 3 –4 tbsp milk, or as required, to knead the dough; Oil or ghee, as required, for frying

Sangita Vyas @Sangit

Kenya

#DP
#DurgaPujaSpecial

Durga Puja is one of the most cherished festivals of Bengal, celebrated with great devotion, joy, delicious food, and beautiful traditions. During this auspicious festival, Bengali households prepare a variety of traditional sweets and delicacies to offer to Goddess Durga and share with family and friends. Anondo Naaru is one such delightful Bengali sweet, made with wheat flour, rice flour, freshly grated coconut, sugar, and aromatic cardamom. These little golden-brown balls are fried slowly until crisp on the outside and filled with the rich flavours of coconut and cardamom. Simple, traditional, and delicious, Anondo Naaru brings a special festive touch to Durga Puja celebrations.

#DP
#DurgaPujaSpecial

Sangita Vyas @Sangit

Kenya

#DP
#DurgaPujaSpecial

Saved

Ingredients

25 minutes

For Durga pooja

1 bowlwheat flour
1 bowlfreshly grated coconut
1/2 bowlrice flour
1/2 bowlpowdered sugar
1/8 bowlsesame seeds
1/2 tspcardamom powder
1 pinchsalt
3–4 tbsp milk, or as required, to knead the dough
Oil or ghee, as required, for frying

Saved

Steps

25 minutes

1

In a mixing bowl, combine wheat flour, rice flour, grated coconut, powdered sugar, sesame seeds, cardamom powder, and salt.
2

Gradually add milk and knead into a firm, tight dough. Divide into small portions and shape into balls.
3

Heat oil or ghee and fry the Naaru over a very low flame until evenly golden brown and crisp.
4

Remove and place on kitchen paper to absorb excess oil. Let them cool then offer to goddess Durga and enjoy delicious Bengali Anondo Naaru!

Tips

1) Use fresh grated coconut for the best flavour.
2) Add milk gradually and keep the dough firm.
3) Fry on a very low flame for even cooking and a golden-brown colour.