Narkel Naru

1. 1
   prep · ~10 min

   Prepare the coconut and jaggery.

   1.Grate the coconut finely if not already grated.

   2.Grate or crumble the jaggery so it melts quickly.

   3.Crush the cardamom seeds to a coarse powder.
2. 2
   saute · ~15 min

   Cook the coconut with jaggery.

   1.Add the grated coconut to a heavy pan over low heat.

   2.Stir in the jaggery and keep mixing as it begins to melt.

   3.Cook on low heat until the mixture thickens and starts leaving the sides of the pan.

   4.Add the crushed cardamom and mix well.

   TIPKeep the heat low so the jaggery melts gently and does not turn hard or grainy.
3. 3
   rest · ~5 min

   Cool the mixture slightly.

   Take the pan off the heat and let the mixture cool until it is warm but still easy to handle. It should feel sticky and hold shape when pressed.

4. 4
   assemble · ~5 min

   Shape the naru.

   1.Grease your palms lightly with ghee.

   2.Divide the warm coconut mixture into 8 equal portions.

   3.Roll each portion into a tight round ball.

   TIPShape them while the mixture is still warm, or the balls may crack and not hold together.
5. 5
   serve

   Let the naru set and serve.

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