Narkel Naru

Serves 4

45 mins

80 Kcal

Narkel Naru is a sweet pleasure from the sweet shop or the homemade Bengal desserts made from coconut, jaggery, or sugar, especially on festive days or special occasions. The round coconut ball is easy to prepare and full of rich, aromatic flavours, with Bengalis reaching for it instantly. Both grated coconut and jaggery contribute a chewy melt-in-your-mouth texture, and the natural sweetness of coconut is lovely, along with the warm, caramel-like flavour of jaggery. A typical narkel naru recipe includes several main components: freshly grated coconut, jaggery, and sometimes sugar, as well as a bit of cardamom for added flavour. Start by melting jaggery with some water in a pan so it turns into syrup. Once it thickens, add grated coconut and keep frying it until it absorbs the syrup, after which it begins to stick together slightly. A pinch of cardamom is mixed into the treat to give it a typical, fragrant flavour. The mixture is allowed to cool a little, then rolled into small round balls by hand. The Narkel Naru can also be made using roasted sesame seeds or sprinkled with nuts for extra texture and flavour. The coconut balls are tasty and long-lasting food and can be given as very nice edible presents or kept in store for later. Narkel Naru is the perfect blend of sweet, nutty, and aromatic flavours, offering a comforting and nostalgic taste of Bengali culture. This is an easy-to-make sweet, perfect for anyone looking forward to venturing into traditional Bengali desserts.

Ingredients required for Narkel Naru

500 gms grated coconut
250 gms jaggery

Cooking steps for Narkel Naru

1
Here's a tasty recipe of Narkel Naru that you'll relish trying out!
2
Start by grating 500 gms of fresh coconut for its chewy texture and natural flavour.
3
In a heavy-bottomed pan, melt 250 gms of jaggery over low heat with ¼ cup of water, stirring until it dissolves into a smooth syrup.
4
Be careful not to overheat, as jaggery can crystallise after being boiled.
5
Add the grated coconut to the pan and mix thoroughly.
6
Cook this delicious, mixture on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
7
The coconut will absorb the jaggery, and the mixture will thicken into a sticky, fragrant mass.
8
Once it starts pulling away from the sides of the pan, remove it from the heat and let it cool until it's safe to handle.
9
While still warm, scoop out portions and roll them into walnut-sized balls.
10
For a decorative touch, roll the balls in grated coconut, if desired.
11
Let the Narkel Naru cool completely to set.
12
These little bites of sweetness are perfect for festivals, celebrations, or simply enjoying with a cup of tea.
13
Traditional, simple, and satisfying, Narkel Naru is a timeless treat that's always a crowd-pleaser.

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FAQs

Which coconut would I need to use for Narkel Naru?

The freshly grated coconut is the best for Narkel Naru preparation as it gives the best texture and flavour. You may use desiccated coconut but the unsweetened version to avoid altering the taste. On the other hand, use something other than coconut flakes because they are too coarse for the recipe. For a proper flavour, try to get some fresh coconut or take out the coconut with a manual coconut grater to get fine, freshly grated coconut.

How can I avoid jaggery crystallisation in my recipe of narkel naru?

How can I be sure my Narkel Naru stays together appropriately?

The mixture's consistency will achieve the Narkel Naru's shape. Once the coconut and jaggery are cooked, the jaggery has to be fully liquefied with a glue-like consistency. Then, it has to reach a consistency thick enough to hold its shape when you roll it to take the shape of a ball. If the mixture is sticky, you let it cool to reshape. If it gets too dry and crumbly, add water or milk when cooking to help hold the mixture together.