I crave for sweets & desserts throughout the year, especially for the Bengali and Odia sweetmeats prepared with milk. In my journey of exploring regional cuisines of India, I realised an interesting fact, that is Eastern part of the country has more Milk-based sweet recipes comparing to other regions.
I visited Kolkata (known as Calcutta in the past) last year to know more about their food and culture. It is one of the beautiful cities in India with lots of interesting sites to visit. I could visit the major tourist attractions, Kali Bari, Victoria Memorial Hall, Ghats on the banks of Hooghly River, Mullick Bazar Flower Market, South Park Street Cemetery, Park Street, and few more. I also tried the popular street foods there like Kati Roll, Chow Mein, Indo Chinese foods with Traditional Bengali meals from Machher Jhol to Mishti(s). Yeah! We didn’t just stop with one mishti.
The most memorable part about this visit was meeting Sayantani Mahapatra, the author of the blog ‘A Homemaker’s Diary‘. She shared more information about their cuisine and helped me in sourcing the local ingredients used in their regular cooking. It is one of the best travel memory of mine, in exploring the food of another state.
Tried this recipe of hers with the season’s fresh jaggery I bought there. Narkel’er Toki is just another kind of Sandesh made with coconut and khoa. The cooked coconut and khoa mix is shaped into different shapes with the moulds for the attractive look. Here is the recipe that and for the original recipe visit her blog page.
- Unsweetened Khoa - 100 gm
- Grated Coconut - 200 gm
- Powdered Jaggery - 75 gm
- Milk Powder - 100 gm
- Cardamom Powder - 1 tablespoon
- Ghee - A Little
- Grind grated coconut and powered jaggery to a smooth paste without adding water to it.
- In a pan, add coconut paste. Cook it on low flame by stirring it continuously.
- Once it becomes thick, add khoa, milk powder, and cardamom powder. Mix it well. Cook till it becomes dry and soft.
- Turn off the stove and let it cool. Knead the dough for a while when it is warm.
- Grease the moulds with a little ghee. Take a small lemon size ball and press it on the mould.
- Carefully remove it and keep continuing the same for the remaining sweet dough.
- Serve them as desserts in a tummy-filling meal.
The Tokti should be consumed within 24 hours. Do not store them in the fridge.