Narkel Naru Ladoo Recipe with Grated Coconut
Narkel Naru Ladoo, a traditional Bengali coconut sweet, is a delicious and aromatic dessert that is perfect for any occasion. Made with simple ingredients such as desiccated coconut, milk, condensed milk, and ghee, these coconut ladoos are rich in flavor and have a melt-in-your-mouth texture. A sprinkle of cardamom powder adds a fragrant touch, while raisins provide a pop of sweetness. This easy-to-make dessert is not only tasty but also provides a lovely way to end a meal, or even serve as a delightful snack with a cup of masala chai.
Ingredients for Narkel Naru Ladoo:
| Ingredient | Quantity |
|---|---|
| Dessicated Coconut | 200 grams |
| Milk | 2 cups |
| Condensed Milk | 1 cup |
| Sugar (optional) | As per taste |
| Ghee | 2 teaspoons |
| Cardamom Powder (Elaichi) | 2 pinch |
| Raisins (for garnish) | 10 raisins, plus more |
Nutritional Information (Per Serving):
(Note: Nutritional values are approximate and may vary based on ingredient choices and portion sizes.)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Sugars | 20 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Fiber | 3 g |
| Sodium | 20 mg |
| Calcium | 40 mg |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
Servings: 5
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Instructions for Making Narkel Naru Ladoo:
-
Prepare the Coconut Mixture
Begin by heating 2 cups of milk in a saucepan over medium heat. Once the milk is warm, add the 200 grams of dessicated coconut. Allow the coconut to soak in the warm milk for about 1 hour. This step helps soften the coconut and infuse it with the milk. -
Sauté the Coconut
In a heavy-bottomed pan or kadhai, heat 2 teaspoons of ghee over medium heat. Once the ghee is melted, add the soaked coconut and milk mixture. Sauté for 2-3 minutes, stirring constantly, until the coconut becomes fragrant and the milk starts to reduce. -
Add Condensed Milk and Cook
Next, add 1 cup of condensed milk (Milkmaid) to the mixture and continue to cook for 20-25 minutes. Stir the mixture regularly to prevent it from sticking to the bottom of the pan. The mixture will begin to thicken and start coming together into a soft, sticky dough-like consistency. If you prefer a sweeter taste, you can add sugar at this stage, depending on your sweetness preference. -
Add Cardamom and Finish Cooking
Once the mixture has thickened and the moisture is mostly evaporated, add 2 pinches of cardamom powder (elaichi). Stir well to incorporate the cardamom flavor into the mixture. Continue to cook for a few more minutes until the mixture begins to form a thick lump. Once it has reached this stage, turn off the heat. -
Shape the Ladoos
Allow the mixture to cool down enough so that it’s comfortable to handle with your hands. Grease your hands lightly with ghee to prevent sticking. Take small portions of the mixture and roll them into round balls, about the size of a small walnut. You can add a raisin in the center of each ladoo while shaping them, or garnish each ladoo with a raisin once they are shaped. -
Serve and Enjoy
Once the ladoos are shaped and cooled, serve them immediately or store them in an airtight container. These delicious Narkel Naru ladoos can be enjoyed as a sweet treat after a meal or paired with a cup of masala chai for an extra indulgence.
Tips and Variations:
- For extra flavor: If you enjoy richer coconut flavor, you can toast the dessicated coconut lightly before adding it to the milk for extra fragrance.
- Sweetness: If you prefer a more subtle sweetness, skip the sugar and rely on the condensed milk for natural sweetness.
- Raisins and nuts: Add chopped nuts like cashews or almonds for a more textured ladoo, or mix in dried fruits for additional variety.
- Vegan option: For a vegan version, replace the ghee with coconut oil and the condensed milk with a dairy-free condensed milk alternative.
Serving Suggestions:
Narkel Naru ladoos make an excellent dessert to serve at the end of a traditional Indian meal, or even during festivals like Durga Puja or Diwali. They can also be enjoyed as a snack alongside a cup of tea or coffee. These coconut ladoos are a delightful treat for guests, and they can be easily stored for a few days in an airtight container, making them perfect for gifting during festive seasons.
Enjoy the sweet, coconutty goodness of this beloved Bengali dessert!
Frequently Asked Questions:
-
Can I use fresh coconut instead of dessicated coconut?
Yes, you can use fresh grated coconut, but you may need to adjust the amount of milk to account for the moisture content in fresh coconut. -
How long can I store these ladoos?
You can store Narkel Naru ladoos in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the refrigerator for up to a week. -
Can I make these ladoos in advance?
Absolutely! These ladoos can be made ahead of time and stored in an airtight container. They keep well for several days, making them perfect for meal prepping or preparing for special occasions.
Indulge in the delightful flavors of Narkel Naru Ladoo—a simple yet elegant treat that will transport your taste buds to the heart of Bengal!
