Thash kheerer Narkel Nadu

Tash Kheerer Narkel Nadu or Naru recipe is perfect for festivals, so rich, so delicious.

Mohanbhog- recipe by Foodie's Hut

Mohan bhog

Kacha Golla-Recipe by Foodie's Hut

Kacha Golla Sandesh

Durga Puja special menu

Durga Puja special menu

Radha ballavi- recipe by Foodie's Hut

Radha ballavi

Serves: 10-12 pieces (small lime size truffles)


  • ½ cup milk powder
  • ⅛ cup all-purpose flour
  • ¼ tsp ghee
  • ⅛ Cup + ½ cup milk
  • 1 ½ cups freshly grated or frozen coconut (thawed)
  • ¾ cup of sugar (you can adjust the amount of sugar you like)
  • ¼ tsp freshly grounded cardamom powder
  • Vegetable oil to fry mawa balls


  1. In a mixing bowl add flour, ghee, give a good mix and then add milk powder into the same mixing bowl.
  2. Add ⅛ cup of milk little by little, take your time to combine everything together and form like dough.
  3. Fill a sauce pan half way through with oil and set it over medium-high heat.
  4. Divide the milk mixture or dough in half, work with one portion at a time and cover the other portion.
  5. Take one portion and roll it in between your palm and try to make a log, then cut into small pieces and roll them to make small round balls.
  6. Add these mawa balls into the hot oil, make sure oil should be hot but not smoky hot, and fry them in batches until they develop a golden colour, then remove from oil and place on a paper-lined plate.
  7. In a blending jar transfer coconut and milk, blend it to get a smooth texture.
  8. Transfer the mixture to a heavy-duty non-stick pan or kadhai, add sugar, a small pinch of salt and mix everything together.
  9. Set it over high heat for a couple of minutes to extract the moisture from the mixture.
  10. Then reduce the heat to medium to medium-low and let it simmer for 15 to 20 minutes or until it's cooked through, in last 10 minutes you need to stir every now and then.
  11. When the raw smell of the coconut gone and the mixture starts to remove the inner bottom of the pan, sprinkle cardamom powder, add mawa ball and keep stirring and mixing for another 1-2 minutes.
  12. Turn off the heat and leave it there for just a couple of minutes, then transfer the mixture onto a plate and let it little bit cool. If the mixture is too hot it will be difficult to work on it, but it shouldn't be cool also.
  13. Apply some ghee on your palms, with a help of a tablespoon take a portion of the mixture, and roll in between your palm to form Truffle or Nadu. Like this continue to form until all done.

When they are cool, transfer to an airtight container, cover with the lid and store in the refrigerator for up to one month.

Recipe by: Shyamali Sinha