Loading...
Classic Bengali sweet balls made with fresh coconut and fragrant jaggery. These chewy, sweet ladoos are a festival favorite and simply melt in your mouth.
In a heavy-bottomed pan or kadai, combine the freshly grated coconut and crumbled jaggery. Mix them well with your hands or a spatula.
Place the pan on low-medium heat. Cook the mixture for 15-20 minutes, stirring continuously and scraping the bottom and sides of the pan to prevent burning.
To check if the mixture is ready, carefully take a very small portion (let it cool for a few seconds) and try to roll it into a ball. If it holds its shape without being too dry or sticky, it's done. Do not overcook, or the narus will become hard.
Turn off the heat and immediately stir in the green cardamom powder. Transfer the mixture to a separate plate or bowl to stop the cooking process and let it cool for 5-7 minutes, until it's just warm enough to handle.
Grease your palms with a little ghee. Take about a tablespoon of the warm mixture and roll it firmly between your palms to form a smooth, round ball about 1-inch in diameter.
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
Classic Bengali sweet balls made with fresh coconut and fragrant jaggery. These chewy, sweet ladoos are a festival favorite and simply melt in your mouth.
This bengali recipe takes 40 minutes to prepare and yields 6 servings. At 281.68 calories per serving with 1.44g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Place the shaped narus on a plate and allow them to cool completely at room temperature. They will firm up as they cool. Once cooled, store them in an airtight container.
For a different version, replace the jaggery with an equal amount of granulated sugar. This will result in a white-colored, equally delicious naru.
Add 1/4 cup of crumbled khoya (mawa) to the coconut and jaggery mixture while cooking for a richer, creamier, and milkier flavor.
Incorporate 2-3 tablespoons of finely chopped cashews, almonds, or pistachios into the mixture along with the cardamom powder for added crunch and texture.
Jaggery (Gur) is an unrefined sugar that retains more minerals like iron, magnesium, and potassium compared to refined white sugar. Iron is vital for healthy blood and preventing anemia.
Coconut is rich in medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digestible and serves as a quick source of energy for the body and brain.
The combination of natural sugars from jaggery and fats from coconut provides a quick and sustained release of energy, making it an excellent snack to combat fatigue.
A single Narkel Naru contains approximately 65-70 calories, depending on the exact size and type of jaggery used. It's a dense source of energy from coconut fats and jaggery.
Narkel Naru is a traditional sweet and should be consumed in moderation. While it's high in sugar and fat, it's made with natural ingredients. Jaggery provides minerals like iron, and coconut offers healthy medium-chain fats and fiber, making it a better choice than many commercially produced sweets.
This is a common issue caused by overcooking the coconut-jaggery mixture. When cooked for too long, the jaggery over-caramelizes and becomes brittle upon cooling. You should stop cooking as soon as the mixture is sticky, thick, and can be rolled into a ball.
For the most authentic taste and chewy texture, fresh coconut is highly recommended. If you must use desiccated coconut, you may need to add a few tablespoons of milk or water while cooking to rehydrate it and prevent the narus from being too dry.
Narkel Naru has a good shelf life. Store them in an airtight container at room temperature for up to one week. In hot and humid climates, you can refrigerate them for up to two weeks.