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%Gurer Narkel Naru Recipe Debjanir Rannaghar

Gurer Narkel Naru

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5 from 1 review


Gurer Narkel Naru is a signature Bengali Sweet prepared with fresh grated coconut and Jaggery


Units Scale
  • 3 Coconut
  • 350g Jaggery / Gur (I've used Patali Gur)
  • 150g Mawa
  • 50g Mixed Dry Fruits


  1. Grate Coconuts using a grater or if using frozen one then just thaw it before using.
  2. Break the Jaggery into small pieces or if available use powdered Jaggery.
  3. Now take grated coconut in a non-stick pan and start roasting in low flame till the grated coconut turns light brown in color.
  4. Stir continuously. This process would take 2-3 minutes.
  5. Now add entire jaggery to the coconut mix and stir vigorously till the Jaggery stars melting.
  6. Continue cooking on low flame for around 15-20 minutes or till the mixture turns sticky and golden brown in color.
  7. Add Mawa and dry fruits and mix thoroughly till Mawa dissolves.
  8. Switch off the flame after getting desired consistency (as shown in the picture).
  9. Transfer the mixture to 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.
  10. Narkel Naru can be stored in an air-tight container for 10-20 days.


  • Don’t use desiccated coconut for preparing Narkol Naru.
  • You can skip Mawa and dry fruits
  • Cardamom powder can be added for extra flavor
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Sweet
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 50g
  • Calories: 151
  • Sugar: 10.4g
  • Sodium: 444mg
  • Fat: 10.8g
  • Saturated Fat: 9.1g
  • Carbohydrates: 13.7g
  • Fiber: 2.7g
  • Protein: 1.4g
  • Cholesterol: 1mg
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