The most easy peasy, the most common, the most popular and probably the most frequently made sweet in Bengali households is Narkel Naru. This is typically made for Lokkhi Puja and ofcourse, before and after that. We Bengalis actually don’t need any specific occasion to relish Narkel Naru. Maa makes it often and the best. Stored in an air-tight container, this has a moderately longer shelf-life unlike any other sweets and can be enjoyed any time.
There are so many ways of making Narkel Naru and most of the recipes you will find that uses condensed milk or khoya/mawa. But, I like the way Maa makes it and her recipe is completely free from all these. Yes, she uses raw milk and so do I. Also, Maa adds little bit of kappur (camphor) sometimes. Kappur is mainly added when she make it for puja. As the narus are kept in open for long time there is a chance of ants attacking them. Kappur refrains the ants from doing so and also adds a beautiful aroma to the narus. Since I make Narkel Naru for our regular consumption, I use cardamom powder rather than kappur.
I love coconut and love coconut based sweets even more. Two things that I often love to make with grated coconut are Narkel Naru and Narkel-er Jaam Pitha. These two are Maa‘s special recipes and are so so delicious. And the best part is, both these confections are easy to store and thus you can actually make a big bunch and store – your anytime munch is just sorted 🙂
This time I have made a comparatively small bunch using just one coconut. The quantity I have mentioned below should give you 11-12 Narkel Naru. Here’s how I make them.
- 2 cup freshly grated coconut
- 3/4 cup sugar
- 1/2 cup full fat raw milk
- 1/2 tea-spoon cardamom powder
- Heat a heavy bottom pan and add coconut and sugar together.
- Over low flame cook for around 10 minutes.
- Add milk and cook over low flame until the moisture evaporates, sugar caramelised and the mixture comes together.
- Add cardamom powder and mix well. Turn off the flame.
- Shift the mixture to a separate vessel. Don’t let it cool down completely.
- After 5 minutes or so, rub water on your palm, cut small portions from the mixture and roll to small round balls, one by one.
- Your Narkel Narus are ready. Keep them on a plate and let them come down to room temperature completely.
Have them immediately or store in an air-tight container. Do drop me a comment telling how you like this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.