Narkel Naru | নারকেল নাড়ু

Ingredients

Method

1. 1Grate the coconut

   Break open the coconuts, remove the flesh, and grate both coconuts using a coconut grater.

2. 2Prepare the mixture

   Gently mix and press the grated coconut with your hands. Transfer it to a non-stick kadai and add 400 g of liquid sugarcane jaggery.

3. 3Cook slowly

   Place the kadai over medium-to-low heat. Stir continuously with a spatula so the jaggery coats the coconut evenly and the mixture doesn't stick or burn.

4. 4Add cardamom

   When the mixture becomes sticky and starts binding together, add ½ teaspoon of cardamom powder. Mix well.

5. 5Check the consistency

   Continue cooking over low heat until the mixture gathers into a cohesive mass. It should be sticky and hold together, but not be watery or overcooked.

6. 6Cool the mixture

   Turn off the heat and let the mixture cool until it is safe to handle.

7. 7Shape the naru

   Lightly grease your palms with a little ghee. Take small portions and roll them between your palms into round naru.

8. 8Cool and store

   Let the naru cool completely, then store them in a clean, dry, airtight container. Because fresh coconut contains moisture, refrigeration is recommended.

   Homemade sweetness, Bengali tradition, and a little family love!