Traditional Bengali Narkel Naru Recipe – Coconut Sweet for Lakshmi Puja
By Barnali Dutta | Published: September 7, 2014
Narkel Naru is one of the most beloved traditional sweets among Bengalis. It is rarely found in large sweet shops but can sometimes be seen in small native stores known as Dashakarma Bhandar. However, Bengalis usually prefer homemade naru because of its authentic taste and freshness.
This sweet is commonly prepared as Lakshmi Puja prasad and also served during autumn festivals. Although making naru requires patience and effort, the result is a delightful coconut sweet that carries the warmth of home cooking.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 45 minutes | Yield: Approximately 30 balls
Ingredients
- Freshly scraped coconut – 2 coconuts
- Sugarcane jaggery (Akher gur) – 400 g
- Warm water – 2 tablespoons
- Cooking oil – 1 teaspoon (to grease hands)
Directions
- Mix warm water with jaggery to make a liquid. Heat it and boil for about 5 minutes. Strain through muslin to remove dust particles.
- Heat the cleaned jaggery syrup in a pan on low flame and stir occasionally.
- As it boils, remove the scum that rises to the top.
- Continue boiling until the syrup becomes dark and thick.
- Add freshly scraped coconut and stir continuously until the mixture becomes dark, sticky, and begins to collect on the ladle.
- Remove the pan from heat and allow the mixture to cool slightly.
- Grease your hands lightly with oil and shape the mixture into small balls.
- If the mixture becomes too hard while shaping, warm it slightly to regain the sticky texture.
Fresh coconut gives the best flavor and texture. Commercial coconut powder often lacks the natural oils that make traditional naru soft and aromatic.
