Narkel Chapa aka Narkel Sondesh needs no further introduction if you are a Bangali or connected to Bengali food culture in any manner. However, if you are not any of those, let me tell you this quincuncial Bengali Coconut Sondesh is something the people of Bengal must have tried once. Not that you cannot make this all through the year but having Narkol Tokti after "Bijoyar pronam" has its own charm.
Dida's Narkel Chapa
After the hustle-bustle of Pujo we used to visit Dida mandatorily with a box of Misti from Bhim Chandra Nag on Ekadashi. Baba always had the preference for Dilkhosh sondesh over Roshogolla. However, this post is not about delkhosh (typical Ghoti pronunciation) sondesh but Narkel Tokti. Upon reaching Howrah'r bari, my first destination was Dida's kitchen. By then Choto Aloor Dum was also ready, and so was Niramish Ghugni. However, Dida used to wait for me as I loved to watch her making Narkol Chapa using the age-old mold. Without almost noticing the Bhaja Moshlar Gondho, I used to seat with her to see the making of Narkoler Sondesh.
Her process was detailed without missing a single step and needless to say the end result was heavenly. She would use a Bonti with scrapper (coconut scrapper) to grate the coconut. After that, she would use the Shil nora (Mortar and Pestle) to make a finer paste of the coconut. She used to say, "you must make a smooth paste of coconut, and then only you would get ideal Narkel Chapa!" Edible Camphor (Korpur) was a must-used ingredient. I personally feel it is camphor that makes all the difference. It adds another layer of flavor to this delicacy.
Narkel Naru, Narkel Chapa, Narkel Chire- Bojoya delicacies
I never returned home without a Horlicks's Shishi full of Narkel Naru and Narkel Chapa. Then there was Narkel Chire, a delicacy I still try to avoid making. Maybe sometimes in the future, I would make the chire almost like her. Intrecate it was and one of the toughest Bengali desserts to make according to me. However, I make Narkol Naru and Narkol Chapa every year following Dida's recipes. She is no more with us and I still miss that perfect little lady who had an affection for Rumal (handkerchief) scented with Charlie Scent (perfume).
What exactly is Narkel Chapa
Narkel Chapa is a dessert prepared with coconut. It is a Bengali Sondesh which we make using coconut paste, preferably sugar (or jaggery) and a dash of camphor along with Khowa aka dried and reduced milk. Chapa stands for "pressed". A traditional earthen or wooden mold is used to give an impression on the top of the shondesh and hence, the name.Print
- 2 Coconuts
- 100g Sugar
- 75g Khowa
- 1 pinch Edible camphor
- ¼ Tsp. Ghee to grease the mold
- Break the coconut and scrape it using a coconut scrapper.
- You will get around 1.5 cups of coconut from one coconut.
- Following the same process grate another coconut as well.
- Once done, use a food processor or shil batta and make a smoother paste of the scrapped coconut.
- Now take the coconut paste to a pan and on low flame roast it for 4 minutes.
- Once the aroma comes from the coconut, add sugar to it and let it cook till the sugar dissolves.
- Stir continously at this stage.
- The mixture will be a bit soggy after 2-3 minutes of cooking on low flame.
- Now add crumbled Khowa to it and mix vigorously.
- Cook for 3 minutes and you will see the mixture is leaving the edges of the pan.
- At this point add a pinch of Camphor (this is completely optional) and mix well.
- Take the mixture out in a plate.
- Be ready with a traditional mold (as I have shown in the pictures); and ¼ tsp. Ghee.
- As you need to use your hands to make Narkel chapa, wait for at least 10 minutes before shaping those to avoid burn.
- Meanwhile, grease the mold with ghee.
- Take a small portion of the mixture and make a ball.
- Now press it using the mold and your palm to give the impression.
- Take it out from the mold carefully and make the remaining Narkel Tokti.
- Place them on a plate and leave them at room temperature for 30 minutes so that they can be dried properly.
- You can store Narkel Chapa for 7-10 days easily in an airtight container though it is a difficult thing to do!
- Do not directly make a paste of coconut pieces if you want to get a perfect consistency. The process is laborious but worth doing.
- You can adjust the sugar based on your preference.
- YOu can use jaggery instead of sugar.
- Last but not the least, edible camphor is completely optional/ Never use it more than a pinch as overuse will make the dessert bitter.
- Prep Time: 30min
- Cook Time: 30 min
- Category: Dessert
- Method: cooking
- Cuisine: Bengali
- Diet: Vegetarian
Keywords: Narkel Chapa recipe, Narkel sondesh recipe, coconut sondesh recipe, Bengali dessert recipe, coconut dessert recipe, debjanir rannaghar
- Natun Aloor Dum | Bengali Niramish Aloor Dum | Dum Aloo Recipe
- Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut
- Niramish Bhuni Khichuri | Bengali Bhuni Khichuri
- Chanar Dalna (Bengali Cottage Cheese and Potato Curry)
- Joggi Barir Mangsho| Biyebarir Mutton Curry
Bengali Basanti Pulao | Bengali Holud Pulao Recipe | Bhoger Misti Pulao
- Labra | Bengali Labra Tarkari
- Niramish Mangsho or Bhoger Mangsho
- Chaler Payesh aka Bengali Rice Kheer
- Gurer Narkel Naru | Bengali Narkel Naru | Coconut Fudge Ball | Nariyel ki Laddu
Have you tried the Bengali Narkel Tokti aka Sondesh recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.