Well, my blog already has the recipe of Narkel Naru which is made with chini (sugar) and I call it Chinir Narkel Naru. Today, I am going to share the version of the same that includes jaggery rather than sugar. The process of making Narkel Naru with sugar or jaggery is almost the same. So why repeat the recipe? The first reason is, I wanted to use the gorgeous photographs I took this morning; second, Mr. Husband insisted me to do the same; third, I want both the versions to be separate as it will help my readers to understand the recipe without any ambiguity. Also, this is a personal blog and this much liberty I can take of it, right?
As I have already mentioned everything about this coconut confection in my earlier blog post, there is no way of repeating the same. Just click on Chinir Narkel Naru and you have all the details. Here, we can straightway go to the recipe without wasting any further time. So, here’s it.
- 2 cup freshly grated coconut
- 1 cup grated jaggery
- 1/2 cup full fat raw milk
- 1/2 tea-spoon cardamom powder
- Heat a heavy bottom pan and add coconut and jaggery together.
- Over low flame cook for around 10 minutes or until jaggery melts and mix properly with coconut.
- Add milk and cook over low flame until the moisture evaporates 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 Gurer 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.