Looking for an authentic Chinir Narkel Naru Recipe? This traditional Bengali Coconut Ladoo Recipe uses only two ingredients to create soft, melt-in-the-mouth sweets perfect for festivals and celebrations.
Made with fresh coconut (narkel) and sugar (chini), these homemade narus are soft, flavorful, and incredibly easy to make at home.
There are two types of narkel naru: gurer narkel naru or narkel naru recipe with gur (narkel naru recipe with jaggery) and chinir narkel naru (narkel naru with sugar).
Find more Bengali Sweet Recipes: Chanar Murki, Kora Paker Sondesh, Nolen Gurer Sondesh
Narkel Naru always brings back the memory of childhood. Traditional sweets were the sole options for the celebration back then and we truly enjoyed it.
However, there have been a lot of dessert options recently, including both western and fusion sweets. I must say that this traditional narkel naru will be around for a long time among all the new sweets.
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Why Should You Prepare Chinir Narkel Naru
The Chinir Narkel Naru Recipe is
- Easy
- Made with only two ingredients
- Vegan
- Gluten-free
- Perfect for any Indian Festival
Ingredients
Coconut: This is the primary ingredient of the recipe. I would always recommend using fresh coconut for this recipe. Good quality of coconut gives you the best naru.
Sugar: The sweetener in this recipe is sugar.
How to Make Narkel Naru
Follow this step-by-step guide to learn how to prepare the best narkel naru recipe with sugar.
The cooking time for Bengali narkel naru is short, but the preparation time is lengthy. Preparation starts with scraping coconut.
If you are making a larger batch of naru then, it is always recommended to scrap the coconut ahead of time (may be the previous day and keep it in an airtight box in the fridge).
After scrapping the coconut, take it into a blender jar and pulse for few seconds to make it smooth.
Now take the smooth coconut in a bowl and add sugar into it and mash it well for 5- 10 minutes. Take this mixture in a pan and start cooking it under low to medium flame. Stir continuously.
After some time, sugar will start melting and coconut will also leave water. Hence the mixture will turn out watery.
However, keep on cooking and slowly the water will dry up and mixture will thicken. It will be sticky in nature initially and later will become slightly dry.
If you want soft coconut ladoos like me, turn off the heat when the mixture leaves the pan wall and becomes sticky, not entirely dry, and can form lumps.
Cover the pan with a lid and set aside for 5-10 minutes. After that, take a spoonful of mixture (when it is still hot but can tolerate the heat) in hand and roll in between your palms to make balls. Slowly make all the balls from the mixture and allow it cool before you store them in a box.
Now your two ingredients coconut ladoos are ready to eat.
Storage
I make the softer version of chinir narkel naru and store them in the refrigerator for longer shelf life of 7-10 days.
However, in olden days my grandmother used to make dry version of naru (in this case you have to cook for some for time and allow to dry up all the water in it) and can be stored in a dry airtight container and keep in the room temperature for 7-10 days.
Top tips for Chinir Narkel Naru Recipe
- If the coconut is dry, add 1 teaspoon of water when processing it in a mixer grinder. Many people add milk instead of water. Since it is vegan, I recommend adding water.
- When scraping coconut, avoid scraping the brown section of the coconut shell.
- The secret to the recipe is constant stirring.
- Make the balls when the mixture is warm.
FAQ
As I already said good quality coconut gives the best result for this recipe. Now let's see how you can identify a good coconut in the market. Choose a coconut that is free of cracks and feels heavy and full.
Shake the coconut to hear the sound of water inside it. The mature coconut has a browner exterior shell and more white flesh (coconut meat) inside.
The mixture may not have been cooked long enough, or it may have cooled too much. Cook the coconut and sugar until the mixture becomes sticky, then shape the narus while it's still warm, as it hardens on cooling.
Yes, you can use unsweetened desiccated coconut if fresh coconut isn't available. Since desiccated coconut is much drier, add a few tablespoons of warm milk or warm water while cooking. This helps rehydrate the coconut, dissolve the sugar properly, and create a soft, sticky mixture that's easy to shape into narus.
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Chinir Narkel Naru Recipe
Materials
- 3 cups Scraped Coconut
- 1.5 cups Sugar
Instructions
- Break the coconut into halves and scrape it.
- After scraping the coconut, place it in a blender jar and pulse for a few seconds to smooth it out.
- Now, in a bowl, combine the smooth coconut with the sugar and mash it well for 5 to 10 minutes.
- Put this mixture in a pan and cook it on a low to medium heat. Continuously stir.
- After a while, the sugar will begin to melt and the coconut will release water. However, keep on cooking and slowly the water will dry up and mixture will thicken.
- It will initially be sticky and will subsequently turn slightly dry. If you want soft narus like me, turn off the heat when the mixture leaves the pan wall and becomes sticky, not entirely dry, and can form lumps.
- Set aside for 5-10 minutes, covered with a lid.
- After that, take a tablespoon of the mixture (while it is still hot but you can handle it) and roll it between your palms to form balls. Make all of the balls from the mixture slowly.
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