narkel naru recipe | gurer narkel naru recipe | coconut ladoo with jaggery

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bengali gurer narkel naru recipe, coconut ladoo with jaggery

narkel naru are delicious coconut ladoos from the bengali cuisine. these narkel naru are made with fresh grated coconut and jaggery. 

4.56 from 9 votes
total time:
15minutes

narkel naru recipe with step by step pics. narkel naru are delicious coconut ladoos from the bengali cuisine. in bengali language ‘narkel’ means coconut, ‘gurer’ means jaggery and ‘naru’ means ladoo. narkel naru can be made with sugar or jaggery. this recipe of narkel naru or coconut ladoos is made with jaggery. for the jaggery you can use the jaggery made from sugarcane juice or palm jaggery.

narkel naru recipe

these coconut ladoos are the easiest and simplest ladoos one can make. plus they taste delicious too. i had made these ladoos on the first day of ganesh chaturthi to offer them as naivedyam to lord ganesha. for any festive or religious ocassion these coconut ladoos can be made. you can also make these ladoos for durga pooja.

i have posted few more variations of making coconut ladoos:

in this gurer narkel naru recipe, i have used organic jaggery, so i have not made syrup and filtered it. if using regular jaggery, then make a syrup of it with very little water and then strain the syrup to remove impurities. then use this jaggery syrup and add to the coconut.

gurer narkel naru can be served as a sweet during festivities. the recipe can also be halved or doubled or tripled.

if you are looking for more delicious ladoo recipes then you can check:

bengali gurer narkel naru recipe, coconut ladoo with jaggery
4.56 from 9 votes
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narkel naru recipe

narkel naru are delicious coconut ladoos from the bengali cuisine. these narkel naru are made with fresh grated coconut and jaggery. 
course sweets
cuisine bengali
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 10 ladoos
rough calories per serving 145 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups fresh grated coconut
  • 1 cup organic jaggery powder or organic grated jaggery
  • ½ teaspoon cardamom powder - optional
  • some ghee for greasing palms, you can also use coconut oil

how to make narkel naru recipe

  1. first heat a heavy kadai. reduce the flame to a low and add 2 cups fresh grated coconut.

  2. stirring often roast the coconut for 4 to 5 minutes. do not brown the coconut. the roasting is just to get rid of some moisture from the coconut.

  3. then add 1 cup jaggery powder or grated jaggery.

  4. mix it very well with the coconut.

  5. stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes.

  6. the jaggery will melt and mixture will slightly thicken. do not cook too much as then the ladoos can become hard. to test take a small portion and let it cool down a bit. then try to form a tiny ladoo with it. if the mixture easily can be shaped into a tiny ball, the ladoo mixture is ready.

  7. switch off the flame and keep the pan on the countertop.

  8. add ½ teaspoon cardamom powder.

  9. mix very well and let this mixture cool down completely.

  10. spread a bit of ghee in your palms and taking small to medium sized portions make the ladoos. instead of ghee you can also use coconut oil.

  11. store them in an air-tight container and refrigerate. depending on the color of jaggery, the color of ladoos will vary from light brown to dark brown. this recipe makes about 10 ladoos.

  12. serve narkel naru recipe as a sweet.

recipe notes

  • if using regular jaggery , then make a syrup of it with very little water and then strain the syrup. then use this jaggery syrup and add to the coconut.
  • this narkel naru recipe can also be halved or doubled or tripled.
  • palm jaggery can be used instead of jaggery to make the ladoos. 

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how to make narkel naru recipe

1. first heat a heavy kadai or pan. reduce the flame to a low and add 2 cups fresh grated coconut.

making gurer narkel naru recipe

2. stirring often roast the coconut for 4 to 5 minutes.

making gurer narkel naru recipe

3. do not brown the coconut. the roasting is just to get rid of some moisture from the coconut.

making gurer narkel naru recipe

4. then add 1 cup jaggery powder or grated jaggery.

making gurer narkel naru recipe

5. mix it very well with the coconut.

making gurer narkel naru recipe

6. stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes.

making gurer narkel naru recipe

7. the jaggery will melt and mixture will slightly thicken. do not cook too much as then the ladoos can become hard. to test – take a small portion and let it cool down a bit. then try to form a tiny ladoo with it. if the mixture easily can be shaped into a tiny ball, the ladoo mixture is ready. switch off the flame and keep the kadai on the kitchen countertop.

making gurer narkel naru recipe

8. add ½ teaspoon cardamom powder. you can easily skip cardamom powder if you do not have it.

making gurer narkel naru recipe

9. mix very well and let this mixture cool down completely.

making gurer narkel naru recipe

10. spread a bit of ghee in your palms and taking small to medium sized portions make ladoos. instead of ghee you can also use coconut oil. store them in an air-tight container and refrigerate. depending on the color of jaggery, the color of ladoos will vary from light brown to dark brown. this recipe makes about 10 ladoos.

gurer narkel naru recipe

11. serve narkel naru recipe as a sweet.

gurer narkel naru recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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10 comments/reviews

  1. Very nice. There is also a white naru version made with white sugar instead of jaggery, which obviously doesn’t have the jaggery flavour or colour. That version can be spiced with cardamom or camphor.

    • thanks saheli. i know about the white version of naru. i have made also with cardamon powder, but not yet shared on website. adding edible camphor is a nice idea. will try with it. thanks for sharing.

  2. Hey Amit,
    Thanks for sharing d recipe…I am so crazy for narkel naru..one of my Bengali friend (school days) bring this for me during Durga pooja. Its been long I hv eaten since after school days…but thanks to you, I hv followed your recipe n made the ladoos n it came out so well..It really taste likes d same which my frnd use to bring for me….after eating it I hv again re-lived the school days memories…your recipe step by step along with pics made it easy to follow…Thanks again dear…& Plz do continue sharing your good recipes… good wishes & Happy Navratri….✍😊☺

    • Welcome Kriti. Glad to know that the narkel naru recipe helped you to relive school day memories. I will keep on adding more recipes. Thanks for your best wishes. Happy Navratri.

  3. Can we use dessicated coconut powder ??

    • you can, but the taste and texture will change.

  4. amazing, such an easy recipe.

    • Thanks Abhishek

  5. I tried this recipe. It was very easy to make and taste so yummy.

    • Thanks Parul for your positive feedback

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