Icha Mura
Traditional Bengali sweet made from dried prawns - a unique delicacy combining savory and sweet flavors.
Cooking
Take sugar and water in a kadhai and put on medium heat. Let come to boil.
Then add the coconut and mix on slow fire for 5
Then add khoa and cardamoms and mix on slow fire till it becomes sticky. Remove from fire and transfer to another container
(since the heat from hot kadhai may harden the mix)
Then take 2 tbsp of the mix and mould into the shape of a drum (as shown). This is called to do this step while the mix is hot. So between 2 pieces you may soak hand in cold water!!
Coat a flat bottom pan with ghee and roast the icha mura's on both sides till brown (as shown).
This preparation is a rarity these days but is a very delicious preparation. Highly recommended.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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