Nariel Chandrapulis (typical Bengals cuisine)

Name: Nariel Chandrapulis (typical Bengals cuisine)
Cuisine: Indian
Ingredients: 500 gms maida; 100 gms ghee; 2 big coconuts; 100 gms jaggery or gur; 8-10 Cashews; 200 gm sugar; Some cardamoms; Oil for frying; 3-4 tsp Dried coconut scrapping; 3-4 tsp Almond dust

Somali Paul @cook_4101565

Kolkata, India

#Flavoursofholi
#post 6

Somali Paul @cook_4101565

Kolkata, India

#Flavoursofholi
#post 6

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Ingredients

500 gmsmaida
100 gmsghee
2big coconuts
100 gmsjaggery or gur
8-10Cashews
200 gmsugar
Some cardamoms
Oil for frying
3-4 tspDried coconut scrapping
3-4 tspAlmond dust

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Steps

1

Break and scrape the coconut.
2

In a karai heat together two cups of water together with the gur.Add cardamom dust into it and stir continually till the mixture gets stained on the spatula.
3

Lower the flame and add the scrapped coconut into the mixture. Stir till the mixture gets hardened.Add the cashew s in between. Remove from the flame and allow to cool.
4

Knead together maida,two tbspn of sugar and the ghee into a smooth dough.
5

Make medium sized balls from the dough.
6

Roll out the balls into circular flat shapes on a rolling board.
7

In the left side of each fiat circular dough place a spoon full of coconut fillings and turn over the right side on it's top giving the dumpling a semicircular shape.Join the sides with oil.
8

Repeat the same process with the remaining maida dough balls.Deep fry the dumplings till golden brown.
9

Immerse each of the dumplings into the sugar syrup or chashni which is to be prepared a bit earlier by heating together water and sugar on a low flame.
10

Roll the dumplings on dry scrapped coconut and almond dust which are to be spread out together on a plate.Cool a bit before serving.