Gurer Naru (Coconut Jaggery Laddoo) and Narkol Sondesh (Coconut Sondesh) are the integral part of Bengali celebrations and Pujas. I’ve grown up seeing my Mom, Granny and all my Aunts making Naru whenever any puja takes place in our home or special occasions like Bijoya Doshomi (The 10th day of Durga Puja) happens. This is a part of our festivity and culture. It’s a sweet which is very close to my heart.
The bite sized laddos need only 2 ingredients to make. They will melt in your mouth and will leave an impression on your mind of purity and joy! This time I’m sharing my mother’s recipe with all of you.
Gurer Naru/Coconut Jaggery Laddoo
- Coconut- 1 full and ½ of another coconut
- Jaggery- 475g (Adjust more or less according to your taste. The amount of Jaggery what I’ve used was perfect for me.)
- Stone moulds for making Narkol er Chhapa Sondesh (Coconut Sondesh) (optional)
Grate the coconuts and keep aside. You can fine grind the grated coconut using your mixer/grinder, but this step is completely optional. I didn’t do this.
Liquid or solid Sugarcane jaggery both can be used for this.
If you’re using solid jaggery then break the big jaggery chunk into small pieces.
In a deep frying pan/kadai add the jaggery pieces. Melt them on low flame and stir constantly. Now add the grated coconut and on medium flame keep stirring and mixing. Your hand may pain little bit at this stage. But keep your patience. After some time, 15-20 minutes approximately check the doneness by taking out some mixture from the deep frying pan and try to give it a small ball shape by using your fingers and palm. If the ball holds its shape, then this is the right time to turn off the heat. All depends on the quality of jaggery and coconut; actual time duration can’t be given for this recipe that for how long you need to stir the jaggery-coconut mixture.
Transfer the hot mixture from kadai to a plate. Let it be cooled little bit, wait for 3-4 minutes. Now start making the laddos (Naru) from the jaggery-coconut mixture when it’s still warm. For making laddoos take out some portion of the mixture using your fingers, and roll it between your plums to form a laddoo (naru).
Use sondesh moulds if you want to make Narkol er Chhapa Sondesh (Coconut Sondesh). Take small portion from the jaggery-coconut mixture and press into the moulds, wait for 10-15 minutes. Then remove the sondesh from the mould, it will take the impression of the mould within this time. Repeat the process.
Store the coconut laddoos and sondesh in an airtight container. Keep them in a cool, dry place. You need not keep them in the refrigerator as the weather is pleasant now. They will be absolutely fine in room temperature. Only keep them refrigerated if the weather is high on heat and humid.
Enjoy them any time in this festive season!