Narkel Naru Recipe or sada Bengali coconut ladoo is soft, dense and absolutely fudgy Indian sweet, made with just 4 ingredients: freshly grated coconut, milk, sugar and cardamom. This irresistible little narkel naru / coconut ladoo is must for Diwali and Bengali Kajagari Lokkhi puja.
Coconut ladoos are perfect for any occasion or festival, a crowd pleaser. Our Diwali or Kogagari Lokkhi pujo is incomplete without these soft Coconut Ladoo or Narkel Naru. Especially when it is made by my Ma. We are lucky this year to have them here with us during all these wonderful occasions.
She makes the most soft, melt in the mouth narkel naru (coconut ladoo) you will ever have. The reason behind this soft and dense naru is because my maa always starts by making a coarse paste of this grated coconut and milk together in a mixer grinder. But that is completely your choice. Some people like the rough texture but we are more into the fine texture.
Traditionally Bengali coconut naru was made with jaggery, since sugar was not available then. As much as I love the jaggery coconut ladoo, I love these sada (white) Bengali narkel naru recipe the most.
Ingredients used to make Bengali Narkel Naru.
All you need is simple 4 ingredients to make these delicious coconut ladoos.
Coconut: Use fresh coconut as much as possible. It enhances the flavour of the ladoos. Sometimes I use frozen freshly grated coconut as well. It makes life so much easier. I neither is available, use fine dessicated coconut to make ladoos. but mind you that they won’t yeild soft and juicy ladoos.
Milk: I used whole milk to make the ladoos. For vegan option, skip the milk and directly add the sugar and cardamom and cook on low flame.
Sugar: I used granulated sugar. you can also replace with jaggery.
Cardamom: A little flavouring.
Here are few delicious Sweets recipe that you can try this tine during Diwali.
Narkel Naru Recipe (Coconut Ladoo)
Narkel Naru Recipe | Bengali Sada Coconut Ladoo | Chini diye Narkel Naru
- large thick bottomed pan/ large Kadhai
- mixer grinder
- 3 cups Fresh Grated Coconut (freshly and finely grated or grind it in a mixer for a fine texture)
- 1 1/4 cups Whole milk/ semi skim milk
- 1 1/2 – 2 cups Sugar (or as per your taste)
- 1/4 tsp Cardamom Powder
- Add the coconut and half the milk in the mixer grinder and ground it to a fine paste. You can skip this if you prefer a coarse texture.
- In a large thick bottomed pan add the ground coconut and the rest of the a milk.
- Cook on medium heat and start stirring. The mixture will be watery at the moment but it will thicken and dry out eventually. Just have PATIENCE!
- After sometime the mixture starts to thicken and the milk is all absorbed.
- Now add the sugar and cardamom powder. Cook on medium-low heat constantly monitoring and stirring the mixture.
- In around 20-25 minutes the mixture will start to thicken and pull from the sides and form in to a lump.
- Take a little amount of coconut sugar mixture in your hand and check if its sticks and holds together. It is ready if it holds the shape. If not then continue cooking the mixture further.
- Take the mixture off the heat in a big plate and let it cool for 5-10 minutes. Then start forming ladoos when it is still warm to touch.
- Store the ladoos in air tight container in refrigerator and enjoy them for up to 2 weeks.
Hope you enjoy this Chini diye Narkel naru as much as we do.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.
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