Uncover The Art Of Making Narkel Naru: A Festive Delight From Bengal

Narkel Naru is a popular Bengali sweet made with coconut and jaggery. It's flavored with cardamom and shaped into balls after cooking. This festive treat can be stored for a week and has several delicious variations.

Narkel Naru is a traditional Bengali sweet made from fresh grated coconut and jaggery. The jaggery is melted into a syrup, which is then mixed with coconut and flavored with cardamom. The mixture is cooked until thick, then shaped into smooth round balls. Variations can include using sugar instead of jaggery for a lighter version, and adding dry fruits for extra richness. Nolen Gur (date palm jaggery) can also be used for an authentic touch. Narkel Naru is commonly made during festivals and can be stored for up to a week.

Ingredients:

• Fresh grated coconut : 2 cups (you can use desiccated coconut, but fresh is always better)
• Jaggery (Nolen Gur or regular jaggery): 1 cup (grated or chopped)
• Water : 2-3 tablespoons (only if needed for the jaggery syrup)
• Cardamom pods: 2-3 pods (crushed for flavor)
• Ghee : 1-2 teaspoons (for greasing hands)
• Sugar : 1 cup (instead of jaggery, if you prefer white Narkel Naru)

Instructions:

1. Grate the Coconut:

• Start by grating fresh coconut. You can use a hand grater or food processor for this step. Fresh coconut provides the best texture and flavor, but if unavailable, desiccated coconut works as well. If using desiccated coconut, soak it in a little warm water to hydrate it before using.

2. Prepare Jaggery Syrup:

• If you are using jaggery, you'll need to melt it into a syrup. In a heavy-bottomed pan, add 2-3 tablespoons of water and the grated or chopped jaggery. Stir continuously on low heat until the jaggery dissolves completely.
• Continue to cook until the jaggery thickens slightly to reach a syrupy consistency. The syrup should not be too thin or too thick. To test, drop a little syrup in cold water it should form a soft ball.

3. Cook the Coconut with Jaggery:

• Once the jaggery syrup is ready, add the grated coconut into the same pan. Stir well to ensure that the coconut is evenly coated with the jaggery. Keep the flame low to medium.
• Stir continuously to avoid burning or sticking. The mixture will gradually thicken as the coconut absorbs the jaggery syrup. Continue cooking for 10-15 minutes. The mixture should become sticky and leave the sides of the pan.

4. Flavor with Cardamom:

• Crush the cardamom pods and add them to the coconut-jaggery mixture during the last 5 minutes of cooking. Cardamom adds a delightful aroma and enhances the flavor of the Narkel Naru.
• Mix thoroughly to combine the flavors.

5. Check the Consistency:

• You'll know the mixture is ready when it starts to leave the sides of the pan and thickens enough to be shaped into balls. You can test by taking a small portion and trying to roll it into a ball. If it holds its shape, it's ready.
• If the mixture feels too dry, add a teaspoon of ghee to bind it better.

6. Cool the Mixture Slightly:

• Once the mixture is cooked, remove it from heat and allow it to cool for a few minutes, but not completely. The mixture should still be warm when shaping the narus, as this makes it easier to mold.

7. Shape the Narkel Naru:

• Grease your hands with a little ghee (optional) to prevent the mixture from sticking. Take small portions of the warm coconut-jaggery mixture and roll them into smooth, round balls.
• Continue this process until all of the mixture is used up. If the mixture cools too much and becomes difficult to roll, gently reheat it.

8. Serve or Store:

• Once all the Narkel Naru are shaped, let them cool completely before storing them. You can store them in an airtight container at room temperature for about a week, or refrigerate them to extend their shelf life.

Additional Tips for Variations:

1. Using Sugar for White Narkel Naru:

• If you prefer a variation using sugar, follow the same process but replace jaggery with sugar. The result will be a white version of Narkel Naru.
• Cook the sugar and coconut mixture together until it thickens and can hold shape.

2. Adding Dry Fruits and Nuts:

• For a richer texture, you can add finely chopped dry fruits like almonds, cashews, or raisins. Add them during the last 5 minutes of cooking the mixture.

3. Using Nolen Gur:

• If available, use Nolen Gur (a type of date palm jaggery available in winter) for an authentic Bengali flavor. Nolen Gur gives the Narkel Naru a unique and rich taste.

4. Slight Crunch:

• If you like a slight crunch in your Narkel Naru, lightly roast the grated coconut before adding it to the jaggery. This adds a crispy texture to the final sweet.