Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo Recipe
Narkel Naru, a beloved sweet treat from Bengal, embodies the rich culinary traditions of the region. Made primarily from grated coconut, these ladoos are not only delicious but also carry cultural significance, often prepared during harvest festivals and special occasions.
Narkel Naru, or coconut ladoo, is a traditional sweet from Bengal, specifically associated with Bengali cuisine. This delightful dessert is made primarily from grated coconut, jaggery (or sugar), and sometimes flavored with cardamom or other ingredients. It's particularly popular during festivals like Nabanna and Poush Mela, celebrating the harvest and winter solstice.
Cultural Significance:
Festivals: Narkel Naru is commonly made during festivals like Nabanna, which celebrates the new harvest, and Poush Mela, marking the arrival of winter. The ladoo is a symbol of abundance and gratitude for the harvest.
Tradition: In Bengali households, preparing Narkel Naru is often a family affair, with members coming together to grate coconut and roll the ladoos, fostering a sense of community and togetherness.
Serve these easy to prepare Narkel Naru - Ladoo Recipe With Grated Coconut after your everyday meals as a dessert or as a snack with Masala Chai.
If you like this recipe, you can also try other Homemade Ladoo Recipes such as:
30 M
60 M
90 M
20 ladoos
Ingredients
- 2 cups Fresh coconut
- 1 cup Sugar
- 1/2 cup Milk
- 2 teaspoons Ghee
- 2 tablespoons Cashew nuts , coarsely powdered (optional)
- 10 Sultana Raisins , and more to garnish
- 10 Sultana Raisins , and more to garnish
How to make Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo Recipe
To begin making the Narkel Naru Ladoo Recipe / Bengali Coconut Ladoo, prep all the ingredients and keep them ready.
In a heavy-bottomed pan, combine the grated coconut and sugar. Pour in the milk and place the pan over medium heat.
Stir continuously until the sugar dissolves completely.
Continue to cook the mixture, stirring frequently, until it thickens and starts to leave the sides of the pan. This should take about 10–12 minutes.
Once the mixture thickens, add the cardamom powder and mix well. If using nuts or khoya, add them at this stage and stir to combine.
Remove the Narkel Naru Ladoo mixture from the heat and let it cool slightly until it’s manageable to handle but still warm.
Grease your hands with ghee to prevent sticking.Take small portions of the Narkel Naru Ladoo mixture and roll them into round balls (ladoos) about the size of a golf ball. Repeat until all the Narkel Naru Ladoo mixture is shaped.
Allow the Narkel Naru Ladoos to cool completely on a plate. Once cooled, store them in an airtight container.
Narkel Naru Ladoos can be kept at room temperature for up to a week.
Serve these easy to prepare Narkel Naru - Ladoo Recipe | Bengali Coconut Ladoo after your everyday meals as a dessert or as a snack with Masala Chai.
Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
