Gurer Narkel Naru is a traditional Bengali sweet that holds a special place in the hearts of Bengalis, especially during festivals like Durga Puja, Lakshmi Puja, Diwali, and Poush Sankranti.
The name "Gurer Narkel Naru" breaks down into gurer (jaggery), narkel (coconut), and naru (a ball-shaped sweet). Each bite carries the warmth of home cooking and the essence of Bengali culture, making it a must-have delicacy during festive seasons and special occasions.
Narkel naru is an emotion for Bengali kids from 70s and 80s. We didn't have easy access to expensive sweets or melt-in-your-mouth chocolates during our childhoods. Homemade narkel narus were our go-to treat whenever we had a craving for something sweet.
Gurer narkel naru and kucho nimkis were distributed after Bijoya Dashami, when we younger people used to seek blessings from elders after touching their feet.
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Ingredients
Coconut: Fresh coconut is the primary ingredient in this recipe. I strongly recommend using high-quality fresh coconut to ensure you get the best results. Good quality coconut truly makes the finest naru.
Jaggery: This recipe only uses two ingredients and jaggery is another important ingredient for making gurer naru. Jaggery plays a crucial role in the binding of these narus. Akher gur (jaggery from sugarcane, semi liquid form) has a sticky nature and the best ingredient to make gurer naru.
However, you can also use patali gur or any other jaggery for this recipe. I did not get the akher gur, hence used locally available jaggery for the recipe.
Instructions
Learn how to make gurer narkel naru aka coconut ladoo with jaggery by following below instructions.
Scraping the coconut is a difficult task. However, in my locality a newly opened departmental store has installed a coconut scraping machine and made my job easy.
After scraping the coconut, transfer it to a blender jar and pulse for a few seconds until smooth. You can skip this step, if you are not very keen to make your narus smooth in texture.
Heat a heavy-bottomed kadai or pan on low flame and add the coconut.
Stir for a couple of minutes, then add the grated jaggery, mixing well.
Cook the coconut and jaggery mixture over low to medium heat, stirring constantly for about 6 to 7 minutes.
The jaggery will gradually melt and the mixture will thicken. Continue cooking until the moisture evaporates and the mixture smoothly leaves the pan.
If you prefer the fragrance of cardamom, you can add a pinch of cardamom powder and mix well. I have not added as I prefer the aroma and flavor of the jaggery in my ladoos.
Remove from heat and let it cool to room temperature. Grease your palms with ghee, take a lemon-sized portion of the mixture, and roll it between your palms to form a ball. Repeat this process with the remaining mixture to make gurer narkel naru.
Storage
Follow these tips to store gurer narkel naru for longer period of time:
- Allow the narus to cool completely to room temperature after preparation. Storing warm narus can lead to moisture buildup, causing them to spoil faster.
- Store the narus in an airtight container to keep them fresh. Ensure the container is sealed tightly to avoid any air exposure.
- If stacking the narus, use parchment paper between layers to avoid sticking.
- Keep the container in a cool and dry area, away from sunlight and humidity. If the climate is very warm, refrigerate them.
Substitutions
You can substitute jaggery with sugar and make chinir narkel naru.
Variations
You may try a variety of delicious Gurer Narkel Naru variants to add new flavors and textures to this popular Bengali sweet. Here are some ideas:
- For a creamier texture and more richness, add some grated khoya or mawa (reduced milk) to the coconut and jaggery combination.
- Add finely chopped dry fruits like almonds, cashews, and raisins to the coconut and jaggery mixture for a richer, nutty flavor.
- Sprinkle some roasted sesame seeds into the mixture for a nutty crunch and an extra layer of flavor.
Top tips
- For the best flavor and texture, always use freshly grated coconut. The natural moisture in fresh coconut helps bind the mixture and enhances the taste.
- Ensure the jaggery is free from impurities and use a good quality of jaggery for better outcomes
- You can adjust the amount of jaggery based on your preference.
- Cook the mixture on low to medium heat. High heat can cause the jaggery to caramelize too quickly and the coconut to burn.
- Constantly stir the mixture to avoid sticking to the bottom of the pan.
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Gurer Narkel Naru
Materials
- 2½ cup Freshly Scraped Coconut
- 1 cup Jaggery grated
- 1 teaspoon Ghee for greasing
Instructions
- Break the coconut in half and scrape it.
- After scraping the coconut, put it to a blender jar and pulse for a few seconds to smooth it.
- Place a heavy bottom kadai or pan on low flame and add coconut into it.
- After stirring for couple of minutes, add grated jaggery into it. Combine well.
- Cook the coconut and jaggery mixture, stirring constantly, for about 6 to 7 minutes over low to medium heat.
- Slowly the jaggery will melt and mixture will thicken.
- Cook until the moisture evaporates, and the mixture smoothly leaves the pan.
- Turn off the heat, remove the pan from the stove and bring the mixture to room temperature.
- Grease your palms with ghee and take lemon size ball from the mixture and roll it between palms to make a ball.
- Follow the same procedure to make balls from the remaining mixture and gurer narkel naru is ready.
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