Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo
Narkel Naru, also known as Bengali Coconut Ladoo, is a beloved traditional sweet from the vibrant state of Bengal in India. This delightful dessert has deep cultural roots and is especially cherished during festive occasions such as Nabanna (the harvest festival) and Poush Mela (the winter solstice festival), both of which celebrate the season’s bounty. The combination of freshly grated coconut, rich jaggery or sugar, and aromatic spices creates a mouthwatering, melt-in-your-mouth treat that will leave you craving more.
Made from simple yet wholesome ingredients, Narkel Naru Ladoo features the natural sweetness of coconut and the caramel-like richness of sugar, with a hint of cardamom and ghee. Whether served after a festive meal or paired with a cup of Masala Chai for an afternoon treat, these coconut ladoos are sure to bring a taste of Bengali tradition to your kitchen.
Recipe Overview
- Cuisine: Indian
- Course: Dessert
- Diet: Vegetarian
- Preparation Time: 30 minutes
- Cooking Time: 60 minutes
- Yields: 12–15 ladoos (depending on size)
- Difficulty Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 2 cups |
| Sugar | 1 cup |
| Milk | 1/2 cup |
| Ghee | 2 teaspoons |
| Cashew nuts (coarsely powdered) | 2 tablespoons (optional) |
| Sultana Raisins | 10 (plus extra for garnish) |
| Cardamom powder | 1/2 teaspoon (optional) |
Nutritional Information (per ladoo)
| Nutrient | Amount (per ladoo) |
|---|---|
| Calories | ~100 kcal |
| Protein | ~2g |
| Carbohydrates | ~15g |
| Fat | ~4g |
| Fiber | ~1g |
| Sugars | ~10g |
Instructions
Step 1: Prepare the Ingredients
Begin by gathering and preparing all your ingredients. Grate the fresh coconut if using whole coconut, and set aside. Coarsely powder the cashew nuts (optional) and soak the sultana raisins in warm water for about 10 minutes to plump them up.
Step 2: Cook the Coconut and Sugar Mixture
In a heavy-bottomed pan, combine the grated coconut and sugar. Pour in the milk and place the pan over medium heat. Stir the mixture continuously to ensure that the sugar dissolves completely and that the coconut doesn’t stick to the bottom of the pan.
Step 3: Thicken the Mixture
Continue cooking, stirring frequently, for about 10-12 minutes, until the mixture begins to thicken and starts to pull away from the sides of the pan. The milk will be absorbed, and the texture will become more cohesive and sticky.
Step 4: Add Flavorings and Nuts
Once the mixture thickens, add the cardamom powder and stir well to combine. If you’re using coarsely powdered cashew nuts or khoya (optional), add them at this point and mix them into the coconut mixture. The nuts will give the ladoos an added crunch and richness.
Step 5: Shape the Ladoos
Remove the pan from the heat and allow the mixture to cool slightly, making it easier to handle but still warm. Grease your hands with ghee to prevent the mixture from sticking to your palms. Take small portions of the coconut mixture and roll them into round balls (ladoos) approximately the size of a golf ball.
Step 6: Garnish and Cool
Place the rolled ladoos on a plate or tray. Garnish each ladoo with a sultana raisin on top for an extra touch of sweetness. Allow the ladoos to cool completely at room temperature.
Step 7: Storage
Once cooled, store the Narkel Naru Ladoos in an airtight container. These ladoos will stay fresh for up to a week at room temperature.
Serving Suggestions
- As a Dessert: Serve these delightful ladoos after a hearty Bengali meal or alongside Masala Chai for a warm, comforting snack.
- For Special Occasions: Narkel Naru is perfect for festive occasions such as Nabanna, Poush Mela, or any celebration where you want to offer a traditional, homemade treat.
- Gift Idea: These ladoos make an excellent gift for friends and family, as they are both delicious and symbolically rich in Bengali culture.
Tips and Variations
- Sweetener Alternatives: If you prefer a less sweet option, you can substitute sugar with jaggery (gud), which will give the ladoos a richer flavor and a darker hue.
- Cardamom Variations: If you’re not fond of cardamom, you can skip it or substitute with a pinch of cinnamon for a slightly different flavor profile.
- Adding Flavor: Some people like to add a teaspoon of rose water or kewra water for an aromatic touch to these ladoos.
- Nutty Twist: Feel free to add other nuts such as almonds, pistachios, or even melon seeds for variation.
Conclusion
Narkel Naru, the Bengali-style coconut ladoo, is a delicious, easy-to-make sweet that combines the rich flavors of fresh coconut, sugar, and ghee. This recipe is a true celebration of Bengali culinary traditions and makes for a perfect treat during festivals or any time you’re in the mood for a flavorful, homemade dessert. With its soft, chewy texture and a hint of cardamom, these ladoos are sure to be a hit with everyone who tries them.
So, whether you’re celebrating a special occasion or just looking to indulge in a homemade sweet treat, these Narkel Naru Ladoos will never disappoint!
