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 – 2 ingredient delicious ladoos made with sweetened condensed milk and desiccated coconut.
- Coconut ladoo with khoya – quick coconut ladoo made with khoya (mawa or evaporated milk solids)
- Nariyal ladoo recipe – made with desiccated coconut and sugar syrup
- Coconut ladoo recipe – 3 ingredient ladoos with fresh coconut and condensed milk.
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
- Besan ladoo
- Motichoor ladoo
- Sattu ladoo
- Atta ladoo recipe (whole wheat ladoo).
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Narkel Naru
Ingredients
- 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
Instructions
- First heat a heavy kadai. Reduce the flame to a low and add 2 cups fresh grated coconut.
- 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.
- Then add 1 cup jaggery powder or grated jaggery.
- Mix it very well with the coconut.
- Stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes.
- 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 pan on the countertop.
- Add ½ teaspoon cardamom powder.
- Mix very well and let this mixture cool down completely.
- 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.
- 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.
- Serve narkel naru recipe as a sweet.
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.
Nutrition Info (Approximate values)
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.
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.
I tried making d mixture for Modak in ur fried modak recipe but the stuff is got harden can i remelt the mixture to make modak
Add a few tablespoons of water and heat the jaggery coconut mixture. The hardness of the jaggery will go away.
Awesome receipe ! Loved it
Thanks Meenakshi
I need help … Can i remelt the jageery n coconut mixture as it’s got harden
Sprinkle some water on the mixture and heat lightly. The hardening of jaggery go away.