Author and Photographer: Juliet Goswami

Narkel naru, like many other kinds of ladoo (spherical Indian sweets made from flour, fat, and sugar), range from common to only eaten on special occasions; it all depends on the family and region. While my family ate them from a tupperware whenever my grandmother came over, some of my friends only ate them during celebrations like Durga Puja or Holi. Some versions of naru contain only a few simple ingredients, some versions contain jaggery instead of white sugar, but all are decadent, delicious desserts. While it has been a few years since I have had my grandmother’s rendition, I have adapted recipes from friends and blogs to make my own version of this popular Bengali sweet.

Chinir Narkel Naru Recipe

Servings: 12 individual ladoo

Preparation Time: 20 minutes

Cook Time: 40-45 minutes

Ingredients

1½ cups desiccated fresh coconut (~2 young coconuts)
¾ cup granulated sugar
3 tbsp khoya (or about 1.5 cups whole milk)*
½ tsp cardamom powder
Pinch of salt
~1 tbsp ghee or butter
⅔ cup shredded dried coconut

Instructions

Gently squeeze excess moisture from the fresh coconut with paper towels. Mix sugar and coconut together in a heavy-bottomed pan (I use a wok).
Stir gently and occasionally with a wooden spoon until the mixture begins to bubble such that the sugar cooks off and is no longer grainy. It should reduce slightly in volume.
Fold in the khoya, cardamom powder, and salt until it is fully blended into the cooked coconut and sugar. Stir continuously until it begins to pull away from the sides of the pan.
While letting the mixture cool slightly, grease hands with ghee - do not let the coconut cool too much, or it will be too solid to form shapes. Take roughly tablespoon-size pinches and roll between hands into balls.
Roll the balls in dried coconut.
Let cool to room temperature. Store in an airtight container, lasts for one week in the refrigerator.

*If you do not have khoya, place milk in a heavy-bottom pan and bring to a simmer. Continually scrape down the sides and stir solids into the liquid until milk forms a solid curd-like consistency. Cook time should take about 1 hour. Let cool to room temperature and use immediately, or refrigerate for future use.

Partly inspired by https://rumkisgoldenspoon.com/narkel-naru-recipe-chinir-narkel-naru-recipe/