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Traditional Narkel Naru Recipe – Delicious & Easy Bengali Sweet – 3 Ingredients, 5 Simple Steps

Traditional Narkel Naru is more than just a sweet treat—it’s a beloved part of Bengali culture. It is made from only three ingredients: freshly shredded coconut, sugarcane jaggery, and aromatic cardamom. This delicious Laddu is popular during festivals and special events in Bengali tradition.

Traditional Narkel Naru is special because it has pure flavors and is easy to make. This homemade treat is naturally gluten-free, unlike many store-bought sweets with artificial flavors and preservatives. It uses jaggery, a natural sweetener, instead of refined sugar. Each bite gives you a nice mix of textures: the slight crunch of fresh coconut, the rich sweetness of jaggery, and the warm cardamom spice. It melts in your mouth and is enjoyed by people of all ages.

If you want to make a sweet treat for a festival or just feel like having a quick homemade dessert, Narkel Naru is a great option. This recipe is easy to follow and uses traditional flavors, so you can easily make these tasty laddus at home.

A Sweet Tradition Passed Down Generations

For Bengalis, sweets are a key part of celebrations. The Traditional Narkel Naru, made from coconut, is a cherished treat that brings back memories of grandmothers making them with love during family gatherings, especially during religious festivals. The simplicity of its preparation makes it one of the first sweets many Bengalis learn to make.

Today, families in Bengal still make the traditional Narkel Naru for special occasions. They offer these sweets to deities and share them with loved ones. Each laddu is hand-shaped to ensure they are round and soft.

For those new to Indian sweets, the traditional Narkel Naru is a great starting point. It does not require deep frying or refined sugar, and it can be prepared in under 30 minutes, making it one of the easiest and most rewarding Bengali desserts.

Narkel Naru is more than just a sweet; it represents emotion, celebration, and a treasured part of Bengali culture.

  • Traditional & Festive – A must-have sweet during Bengali festivals.
  • Easy & Quick to Make – Requires only three main ingredients and less than 30 minutes to prepare.
  • Healthier Sweet Option – Made with natural jaggery instead of refined sugar for added minerals and nutrients.
  • Gluten-Free & Vegan-Friendly – A great dessert choice for those with dietary restrictions.

Pro Tips for Perfect Results

Use Fresh Coconut: Freshly grated coconut gives the best texture and taste. If using desiccated coconut, rehydrate it with a bit of warm water before cooking.

Jaggery Choice Matters: Sugarcane jaggery adds an authentic Bengali touch, but you can substitute with palm jaggery or brown sugar if needed.

Don’t Overcook the Mixture: The key to soft laddus is cooking just until the mixture thickens and leaves the pan’s sides. Overcooking will make the narus hard.

Shape While Warm: The mixture hardens quickly as it cools. Grease your palms with ghee and roll the narus while the mixture is still warm.

Add Flavor Variations: You can enhance the taste by adding crushed nuts, raisins, or a pinch of saffron for an extra special touch.

Traditional Narkel Naru

Traditional Narkel Naru (Coconut Jaggery Laddus) Recipe

Narkel Naru, a beloved Bengali sweet treat, is made from shredded coconut and sugarcane jaggery, flavored with aromatic cardamom. Perfect for festivals, these moist and lavorful laddus (balls) are easy to prepare and require minimal ingredients. This detailed step-by-step recipe ensures you can make perfect narus every time! Follow along for expert tips, a detailed ingredient list, and helpful cooking instructions.
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Course Dessert
Cuisine Bangladeshi, Bengali, Indian
Servings 12 Narkel Narus (servings may vary based on the size of the laddus)
Calories 85 kcal

Equipment

  • Heavy-bottomed pan
  • Wooden spoon or spatula
  • Mixing bowl
  • Plate or tray (for cooling)
  • Measuring cups and spoons

Ingredients
 

  • ½ cup Shredded Coconut fresh or desiccated
  • ¾ cups Sugarcane Jaggery melted, or use regular jaggery as an alternative
  • ¼ tsp Cardamom Powder for flavor
  • 1 tsp Ghee for greasing hands

Instructions
 

Prepare the coconut and jaggery:

  • Take ½ cup shredded coconut in a heavy-bottomed pan.
    ¾ cups Sugarcane Jaggery
  • Add ¾ cup grated sugarcane jaggery and mix well.
    ¾ cups Sugarcane Jaggery
  • If the mixture feels dry, add 1-2 tablespoons of water to help the jaggery melt evenly.

Cook the mixture:

  • Place the pan over medium heat and stir continuously.
  • The jaggery will begin to melt and blend with the coconut.
  • After 6-7 minutes, the mixture will thicken.
  • Add ¼ teaspoon cardamom powder for an aromatic flavor.
    ¼ tsp Cardamom Powder

Shaping the Naru:

  • Continue cooking until the mixture leaves the sides of the pan.
  • Remove from heat and allow it to cool slightly.
  • Grease your hands with ghee, take small portions, and roll into round balls.
    1 tsp Ghee

Cooling and Storing

  • Place the shaped narus on a plate and let them cool completely.

Once cooled, store them in an airtight container at room temperature for up to a week.

    Video

    Notes

    Recipe Notes:
    • Fresh Coconut vs. Desiccated: Fresh coconut works best for this recipe, providing a moist and rich texture. If using desiccated coconut, make sure it’s unsweetened, and you may need to add a tablespoon of water to moisten the mixture.
     
    • Jaggery Type: Sugarcane jaggery is ideal for an authentic flavor, but regular jaggery or even brown sugar can be substituted if unavailable. Adjust the quantity depending on sweetness preference.
     
    • Shape While Warm: Make sure to shape the narus while the mixture is still warm, as it becomes difficult to form balls once the mixture cools down completely.
     
    • Add-ins: You can add chopped nuts or raisins for extra texture and flavor.
     
    • Storage: Store narus in an airtight container at room temperature for up to a week, or refrigerate for extended shelf life.

    Nutrition

    Calories: 85kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 2mgPotassium: 30mgFiber: 1gSugar: 12gVitamin C: 0.3mgCalcium: 8mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

    How to Store Narkel Naru

    One of the best things about Narkel Naru is its long shelf life. Since it contains no dairy, it stays fresh for days, making it a great make-ahead dessert.

    Storage Tips

    At Room Temperature: Store in an airtight container for up to one week.
    In the Refrigerator: Keeps well for up to two weeks—just bring it to room temperature before serving.
    Freezing Option: Although not traditional, you can freeze Narkel Naru in an airtight bag for up to two months. Defrost before serving.

    Pro Tip: Avoid moisture in the container, as it can make the narus sticky or moldy over time.

    Frequently Asked Questions (FAQs)

    Can I use dry coconut instead of fresh coconut?

    Yes, but make sure to use unsweetened desiccated coconut and rehydrate it with a bit of warm water before cooking for better texture.

    Can I replace jaggery with sugar?

    Yes, you can use brown sugar or regular sugar, but traditional Bengali Narkel Naru is always made with jaggery for its rich caramelized flavor.

    How do I store this Traditional Narkel Naru?

    Store in an airtight container at room temperature for up to one week. For a longer shelf life, refrigerate for up to two weeks.

    Can I add nuts or raisins?

    Absolutely! Adding chopped cashews, almonds, or raisins enhances the flavor and texture of the narus.

    Why did my Narkel Naru become hard?

    This happens if the mixture is overcooked. Next time, remove it from the heat as soon as the mixture thickens and leaves the pan’s sides.

    Now, you’re ready to make this delicious Traditional Narkel Naru at home! Enjoy this Bengali festive delight with family and friends. 🎉

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