Raksha Bandhan is considered to be an auspicious day in the country. In Maharashtra, Narali Purnima can also be celebrated during this day\’s Shravan. In this particular day, a naral (coconut) is on the market from the fisherfolk on the sea god Varun to herald the beginning of the fishing season and mark get rid of monsoon. Fishermen keep from fishing during monsoon previous to Narali Purnima as this is the mating season with the fish. The offering in the coconut was made to calm the fury of the sea god so your safety on the fisherfolk who go forth on the seas and also to a great yield.
Coconut holds immense significance in Indian culture due to the innumerable benefits and uses thus forms a fundamental part of every Prasad. There are various of coconut dishes that happen to be made with this day. Sweets like laddoos undoubtedly are a vital celebration of each Indian festival and Raksha Bandhan and Narali Purnima is no different. Here Chef Swasti Aggarwal ( Food Strategist, Foodhall India) shares her nutritious recipe for coconut laddoo that you can make and provide your friends and family this Raksha Bandhan. The health benefits of coconut are plenty: they can be abundant in fibre, they\’ve already antibacterial, antiviral and antifungal properties, these are high in good fats (MCTs C medium chain triglycerides) and therefore are beneficial to hair and skin too. Now we have used a sugar substitute with this recipe. You could try using organic jaggery rebuild a lot more nutritious.
Cook time: 1hr 5 minutes
Serves: 2-3 people
1 cup fresh coconut (grated)
1 ? cup milk
? cup sugar substitute
? tsp cardamom powder
One teaspoon ghee
Desiccated coconut for garnish
1. From a pan heat ghee and saut coconut for ? a second.
2. Add milk and stir till the milk thickens. This will take about 15 minutes.
3. Add sugar substitute and cardamom powder to this so you can cook.
4. When the mixture firms in around 30-40 minutes, remove from fire and give it to chill.
5. Make small balls from the and roll it on the desiccated coconut. Chill and serve.
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