Narkel Chapa | Narkel Tokti | Bengali Coconut Sondesh

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Course: Dessert

Cuisine: Bengali

Diet: Vegetarian

Keyword: Bengali dessert recipe, coconut dessert recipe, coconut sondesh recipe, Debjanir Rannaghar, Narkel Chapa recipe, Narkel sondesh recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Narkel Chapa

Calories: 81kcal

Cost: Rs 250

Get Recipe Ingredients

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.