Gurer Narkel Naru (Coconut Jaggery Laddoo) and Narkel 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 any special occasions like Bijoya Doshomi (The 10th day of Durga Puja) happens. This is a part of our festivity and culture. This sweet has a special place in my heart.
The bite-sized Narus need only two ingredients to make. They will melt in your mouth and will leave an impression on your mind of purity and joy! The recipe I’m sharing here belongs to my mother, and this is how she learned to make it from her mother (my Dida, maternal grandmother).
I hope you’ll enjoy making a batch of tasty, delicious Naru by following this easy recipe, and if you do, I’d love to know about your experience with it. 🙂
Gurer Narkel Naru / Coconut Jaggery Laddoo
Yields: 10 Naru and 10 Sondesh
Ingredients
- Coconut- 275g (from one coconut)
- Sugarcane jaggery- 270g
Method
Grate the coconut and keep aside. You can fine grind the grated coconut using a mixer/grinder, but this step is optional. I usually don’t do this.
Solid Sugarcane jaggery, or semi-solid (Jhola Gur in Bengali), any of this, can be used to make Naru.
If you’re using solid jaggery then break the jaggery block with a heavy object into chunks.
In a deep frying pan/kadai add the jaggery pieces. Melt over low heat, keep stirring continuously.
Next, add the grated coconut, mix well and keep cooking over medium heat, continue stirring. 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.
Transfer the hot mixture to a plate. Let it be cooled little bit, wait for 3-4 minutes.
Grease your palms with water. Now start making Naru and Chhapa Sondesh from the warm jaggery-coconut mixture.
To make Naru take some portion from the mixture, and roll it between your plums to form a round naru. You can ask other people to join to speed up the process. As the jaggery-coconut mixture gets cold it becomes difficult to shape the Narus well.
Use sondesh moulds to make Narkol er Chhapa Sondesh (Coconut Sondesh). Take small portion from the jaggery-coconut mixture and press into the moulds, wait for 5-6 minutes. Then remove the sondesh from the mould, it will take the impression of the mould within this time. Repeat the process.
Store Naru and Sondesh in an airtight container. You need not to keep them in the refrigerator. They keep absolutely fine in room temperature upto 10-12 days. Only keep them refrigerated if the weather is high on heat and humid.
Enjoy having these homemade Bengali sweets in this festive season!
