Narkel naru recipe | How to make narkel naru (Bengali coconut ladoo with jaggery and sugar) step by step

Narkel naru is a Jaggery(gur) or sugar(chini) coated popular coconut ladoo sweet from Bengali cuisine. For making this Bengali coconut ladoo, grated coconut is cooked with Jaggery (sugar cane jaggery) or regular sugar in low heat until getting a perfect sticky blending helps to form balls or laddu. Lastly flavour this cooked coconut jaggery mixture or coconut sugar blending with crushed green cardamom pods and ghee (by keeping on a ghee-greased plate) & give shapes like lemon-sized balls. Narkel naru is mainly prepared for any Bengali puja occasion (Durga puja, Kali puja, Lokkhi (Lakshmi) puja, Saraswati puja and many more).

Narkel naru does not need any introduction to a Bengali, whether a Bengali belongs to West Bengal or Bangladesh or any other part of India or even any corner of the world. Commonly known nariyal ladoo to all North Indian states and coconut ladoo to the rest of the Indian regions including South India.

Chinir narkel naru | narkel naru with sugar | Bengali coconut ladoo with sugar

About Chinir Narkel Naru recipe (Narkel naru with sugar)

Chinir narkel naru is a sugar (chini in bengali) coated Bengali coconut laddu flavoured with ghee and cardamom powder. This milky white sweet coconut ball is popular as sada narkeler naru in our Bengali household. Refined sugar is used to make this narkeler naru by mixing with freshly grated coconut, crushed cardamom seeds, a little milk (optional) and ghee with the help of heat. You can use plain sugar granules or sugar cubes too, though powdered sugar (called boora or even tagar in hindi) helps you to get quick pak or sticky binding.

Though unrefined sugar (slight reddish), palm sugar, coconut sugar or organic sugar can be a healthier sugary substance than using refined sugar. However, make sure the sugar substance must have sticky nature to coat well with the grated coconut. Otherwise, the coconut-sugar substance mixture will be crumbly and could not able to make a perfect naru.

About Gurer Narkel Naru recipe (Narkel naru with jaggery)

Gurer narkel naru means coconut ladoo (in English) made with Gur or jaggery or, a traditional coconut sweet from Bengali cuisine. In Bengali households, gurer naru is prepared with freshly grated coconut, Akher gur (sugarcane jaggery), and crushed cardamom pods. It looks brown, due to the dark brown colour of akher gur (only available in West Bengal & Bangladesh). How the gur will be dark, naru will be dark and make it exotic as well.

However, I make my naru with a light brown coloured hard-shaped sugarcane jaggery (similar to veli gur found in West Bengal), as this gur is mostly available in local Bangalore shops. For me, that is the common option for making any gurer nadu. As this gur is too hard, so I either grate or grind it or make its liquid form by boiling it with little water. Though you can use store-bought packet of powdered jaggery too.

But If my user wants to make a healthy gurer naru containing a dark brown texture then must use organic jaggery. Organic jaggery is dark in texture and healthy as well. Jaggery is available in Malls & any online grocery apps in cubes and in powdered form. However, you can use any kind of palm jaggery (from date palm or coconut palm) too, also a healthy option.

Gurer narkel naru recipe | Narkel naru recipe with gur | Narkel naru recipe with jaggery | Bengali coconut ladoo with jaggery | Gur nariyal laddu

Pro Tips By Maa

  1. My Maa says for making perfect narkel naru the first important condition is a perfect ratio of coconut-jaggery or coconut-sugar portion.
  2. If using 2 cups (any cup size) of grated coconut, take the same 1 cup of Jaggery or sugar. This means here how many cups of coconut will be used, jaggery or sugar will be just half in quantity.
  3. If the sweet substances (jaggery or sugar) are used in less amount, pak or binding would not be perfect and made the naru crumbly.
  4. On the other hand, excess use of any sweet substance makes this sweet little hard.
  5. Maa also says must use a thick and heavy bottom pan for binding, otherwise, chances are high to get easily burnt from the bottom.
  6. Continuous stirring is needed as the first coconut jaggery mixture or coconut sugar mixture will leave the water when kept in heat. Need to cook the mixture until that water gets evaporated and while the binding starts to get sticky.

Let’s check how easy to make this sweet at home with simple ingredients with my Maa’s step-by-step detailed instructions and steps-wise photos.

Try some of my other Bengali sweet recipes for Durga puja

Channar Sandesh

Chandrapuli Sandesh (Coconut channa Sandesh)

Kacha golla Sandesh

Narkel naru recipe | How to make narkel naru (Bengali coconut ladoo with jaggery and sugar) step by step

Recipe by Moumita PaulCourse: Festival sweetCuisine: Bengali, IndianDifficulty: Moderate
Servings

31

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

35

minutes

Narkel naru is a Jaggery or sugar-coated sweet coconut ladoo from Bengali cuisine. This coconut sweet is very popular in Bengal (West Bengal & Bangladesh) to prepare for Bengali puja occasions (Durga puja, Kali puja, lokkhi (lakshmi) puja, Saraswati puja etc).

Ingredients

  • For making Gurer narkel naru
  • 2 cups Freshly Grated coconut

  • 1 cup Akher Gur/ Sugarcane Jaggery

  • 4 pcs Cardamom pods (crushed/ powder)

  • 1/4 tsp Ghee(for greasing plate)

  • For making Chinir narkel naru
  • 3 cups Freshly Grated Coconut

  • 1.5 cups Sugar (Chini)

  • 1/4 cup of Whole Milk (optional)

  • 4 pcs Cardamom pods (crushed/ powder)

  • 3/4 tsp + 1/4 tsp Ghee (for flavour + greasing the plate)

How to make Gurer Narkel naru recipe (coconut ladoo with jaggery) step by step

  • First, take a medium-sized coconut and grate it (or blend it by peeling its skin).
  • Keep the grated coconut in a thick heavy bottom pan, and mix it with gur or sugar cane jaggery (for each 1 cup coconut = 1/2 cup gur or jaggery).
  • Mix it well by hand or by using a spatula or the back side of a bowl.
  • Once the mixture is well combined with each other. Then place the pan on low-medium heat of a gas stove. Stir it well.
  • First, coconut and gur will release water, which can be visible as bubbles on the sides of this mixture.
  • With continuous stirring and cooking the water dries up and binding (pak) will start.
  • Once the binding gets sticky and can be able to make a ball, then turn off the heat.
  • Add crushed cardamom pods to this coconut-jaggery mixture and mix well. Cover the pan to make it airtight.
  • Then remove the pan from the gas stove and slight cool it down(hardly for 2-3 mins).
  • Start rolling the naru when the mixture is still hot. To prevent the hand from burning, soak your hand in water before making the naru.
  • Take little water in a bowl, and rub it in both hands.
  • Then take small lemon size portions from the coconut-jaggery mixture in your hand, press it 4-5 times by keeping it in your feast, and then roll it with the help of two palms to make a ladoo.
  • Gurer narkel naru is ready, keep it on a ghee-greased plate (greased the plate with 1/4 tsp ghee).
  • Once all the naru is done, completely cool it down, then store it in an airtight container and enjoy the laddu through out the whole festival.
  • How to make Chinir Narkel naru recipe (coconut ladoo With Sugar)
  • For making narkel naru with sugar (chinir narkel naru), also, take a medium size coconut, and grate it well to keep only the white part of the coconut meat, not the brown skin. 
  • Keep it (grated coconut meat) in a thick heavy bottom pan, and mix it with sugar (for each 1 cup coconut = 1/2 cup sugar) and 1/4 cup whole milk (cow milk/ Buffalo milk).
  • Mix it well by hand or by using a spatula or the back side of a bowl.
  • Once the mixture is well combined with each other, then place it on low-medium heat of the gas stove.
  • First, coconut and sugar will release water, which can be visible as bubbles on the sides of this mixture.
  • With continuous stirring and cooking, the water dries up and binding (pak) will start.
  • Once the binding gets sticky and can be able to make a ball, then turn off the heat.
  • Add 4 crushed cardamom pods and 3/4 tsp desi ghee to this coconut-sugar mixture and mix well. Cover the pan to make it airtight.
  • Then remove the pan from the gas stove and slight cool it down (hardly for 2-3 mins).
  • Start rolling the naru when the mixture is still hot. To prevent the hand from burning, soak your hand in water before making each naru.
  • Take little water in a bowl, and rub it in both hands.
  • Then take a teaspoon full of coconut-sugar mixture in your hand, press it 4-5 times by keeping it in your feast, and then roll it to make a lodoo.
  • Chinir Narkel naru is ready, keep it on a ghee-greased plate (greased the plate with 1/4 tsp ghee).
  • Once all the naru is done, completely cool it down, then store it in an airtight container and enjoy the laddu through out the whole festival.

Notes

  • 1. Scrape the narkel with narkel kuruni (traditional coconut scrapper). Or you can scrape it with a hand coconut scrapper or in a blender as I directed in this recipe.
  • 2. Start stirring from the beginning to avoid burning from the bottom.
  • 3. Use crushed cardamom seeds and avoid using the cardamom skin, cardamom flavours will be also intact with seeds.
  • 4. Milk or milk powder is used in chinir naru to make this naru more white, and delicious, and to get a quick sticky Pak (means (well binding of ingredients.)
  • 5. If you are using big chunks of gur then before making the naru, first turn the gur in liquid by breaking it into pieces and boiling it with water until gur gets sticky.
  • 6. You can use powdered jaggery too easily get in any online app store.

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