Narkel Naru Recipe | Bengali Sada Coconut Ladoo | Chini diye Narkel Naru
Narkel Naru or bengali coconut ladoo is soft, dense, fudgy and oh so irresitable. Made with just 4 ingredients that is freshly grated coconut, milk, sugar and cardamom. This naru / ladoo will be a sure hit with your family and friends. This delicious Indian sweet is must for Diwali and Bengali Kajagari Lakshmi puja.
Servings: 30 ladoos
Equipment
- large thick bottomed pan/ large Kadhai
- mixer grinder
Ingredients
- 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
Instructions
- 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.
