I was thinking while clicking the pictures… what should be the perfect one liner for this post…and the line which came to my mind on a first note is “Back to the root”…I am not very strict on writing specifically about Bengali food as for me food has no boundary….but I can’t ignore the fact that our upbringing, culture and taste has great influence on food…So after some back to back Westernized Baked dishes now it’s turn of a typical, traditional Bengali sweet dish which is nothing but Narkel Naru. I believe almost every active cooking member of Bengali families can make Narkel Naru. Gur-er Narkel Naru one of the basic yet important sweet from the Bengali cuisine prepared with freshly grated Coconut and Jaggery.
Before going further it is better to describe Narkel Naru a bit, especially for the readers who are not much aware about the Bengali cuisine. Narkel Naru is a sweet Ball / Laddu prepared with Coconut and flavoured with either sugar or Jaggery. In this post I am going to share the recipe of Gur-er Narkel Naru or Narkel Naru flavored with Jaggery.
Gur-er Narkel Naru prepared by my Dida (grannie) was the ultimate! We used to visit my Mom’s ancestral place Dhaniakhali during some special occasions of the Poojas of Madanmohan Thakur and Dida used to stay there in Three months in a year (during Rathjatra, Mochchob and Doljatra) for the special Pooja. In the evening, Thakur was worshiped with Gur-er Narkel Naru everyday…That Prasad was divine…In rest of the 9 months she used to stay in her house in Howrah and every now and then she used to send containers full of Naru for me….My hubby’s also a great fan of Dida’s Naru and Mom used to carry Narkel Naru Prepared by dida for him ( and for me too). Dida is no more today…..but the recipe is with me… and it will remain..
- Coconut: 3; around 600g (Though it is better to use fresh Coconut but if not available Frozen Coconut can be used)
- Jaggery / Gur: 350 g.
- Grate Coconuts using a grater or if using frozen one then just thaw it before using.
- Break the Jaggery into small pieces or if available use powdered Jaggery.
- Now take grated coconut in a non-stick pan and start roasting in low flame till the grated coconut turns light brown in colour.
- Stir continuously. This process would take 2-3 minutes.
- Now add entire jiggery to the coconut mix and stir vigorously till the Jaggery stars melting.
- Continue cooking in low flame for around 15-20 minutes or till the mixture turns sticky and golden brown in colour.
- Switch off the flame after getting desired consistency (as shown in the picture).
- Transfer the mixture in a plate and start forming small balls out of the mixture when it is a bit warm. Don’t wait to let it cool since you may not be able to shape it after that.
- Narkel Naru can be stored in an air tight container for 10-20 days.
Khoya and/or Cardamom powder can be added to Naru but I don’t like to add any extra flavour in Gur-er Narkel Naru, however Narkel Naru prepared with Sugar goes well with the flavour of Khoya and/or Cardamom powder. I will share that recipe some other time.