Narkel Naru (Coconut Ladoo With Jaggery)
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4.8
36 reviews
Excellent
Narkel Naru (Coconut Ladoo With Jaggery)
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Narkel Naru is a traditional sweet ladoo made with jaggery and coconut from the Bengali cuisine. These rustic ladoo can be sweetened with date palm jaggery or regular sugarcane jaggery or sugar.
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Ingredients
- 2 cups fresh grated coconut
- 1 cup organic jaggery powder or organic chopped or grated jaggery
- ½ teaspoon green cardamom powder - optional
- 1 to 2 teaspoons ghee for greasing palms, you can also use coconut oil
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Instructions
- First heat a heavy kadai. Reduce the flame to a low and add fresh grated coconut.
- Stirring often roast the coconut for 4 to 5 minutes on low to medium-low heat. Make sure not to brown the coconut. The roasting helps to get rid of some moisture from the fresh coconut.
- Then add the jaggery powder or grated jaggery.
- Mix it thoroughly with the coconut.
- Stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes on low to medium-low heat.
- You will see that the jaggery will melt and mixture will slightly thicken. Do not cook too much or for long as the ladoo can become chewy or hard. To test the doneness, take a small portion of the mixture and let it cool down a bit. Then try to form a tiny ladoo with it. If the mixture can be shaped easily into a tiny ball, the ladoo mixture is ready.
- Switch off the the heat and keep the pan on the kitchen countertop.
- Add green cardamom powder.
- Mix very well and let this mixture cool completely at room temperature.
- Spread a bit of ghee or coconut oil in your palms and taking small to medium sized portions. Shape into neat round balls.
- Offer Narkel Naru to the deities or serve as a sweet to your family.
- Store the leftovers in an air-tight container and refrigerate. Depending on the color of jaggery, the color of Narkel Naru will vary from light brown to dark brown.
Notes
- If using regular jaggery, then make a syrup of it with very little water and then strain the syrup. Then use this jaggery syrup and add to the coconut.
- Remember not to cook the coconut and jaggery mixture for too long as overcooking can result in a dense and chewy texture.
- This Narkel Naru recipe can also be halved or doubled or tripled.
- Palm jaggery can be used instead of sugarcane jaggery to make the ladoo.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Cholesterol
1mg
(0%)
Sodium
3mg
(0%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin B1 (Thiamine)
0.01mg
Vitamin B2 (Riboflavin)
0.003mg
Vitamin B3 (Niacin)
0.1mg
Vitamin B6
0.01mg
Vitamin C
1mg
(1%)
Vitamin E
0.04mg
Vitamin K
0.03µg
Calcium
9mg
(1%)
Vitamin B9 (Folate)
4µg
Iron
1mg
(6%)
Magnesium
5mg
Phosphorus
18mg
Zinc
0.2mg
Nutrition Facts
Serving: 10Narkel Naru
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin B1 (Thiamine) | 0.01mg | |
| Vitamin B2 (Riboflavin) | 0.003mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.01mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 0.04mg | |
| Vitamin K | 0.03µg | |
| Calcium | 9mg | 1% |
| Vitamin B9 (Folate) | 4µg | |
| Iron | 1mg | 6% |
| Magnesium | 5mg | 1% |
| Phosphorus | 18mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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