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

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.

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:

• instant coconut ladoo recipe (2 ingredient delicious ladoos made with sweetened condensed milk and desiccated coconut.)
• coconut ladoo recipe with khoya (quick coconut ladoo made with khoya (mawa or evaporated milk solids)
• coconut ladoo recipe (made with desiccated coconut and sugar syrup)
• coconut ladoo recipe with condensed milk (3 ingredient ladoos with fresh coconut)

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 rava ladoo, boondi ladoo, besan ladoo, motichoor ladoo, sattu ladoo and atta ladoo recipe (whole wheat ladoo).

narkel naru recipe card below:

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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. 

course sweets

cuisine bengali

prep time 5 minutes

cook time 10 minutes

total time 15 minutes

servings 10 ladoos

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 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. 

how to make bengali style gurer narkel naru recipe:

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

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

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

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

5. mix it very well with the coconut.

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

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.

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

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 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.

11. serve narkel naru recipe as a sweet.