Gur Diye Narkel Naru / Bengali Coconut Laddu with Jaggery

I made these coconut laddus for Bijoya Dashami and thought that there will be none left for us after giving them away to the neighbours and friends. But thankfully there were still 6 pieces left and we, both me and husband gorged into them as soon as we realized it.

Coconut laddu or narkel naru is not a Dashami special sweet, but since I had to make some...I made them mainly because both of us just love eating narkel naru. And when it’s not just naru but naru made with gur / jaggery, then I really forget the calorie count!!

Gur Diye Narkel Naru / Bengali Coconut Laddu with Date-Palm Jaggery

Makes 20-25 small laddus

Ingredients:

2 fresh coconuts – grated

1 cup of jaggery, broken into bits

½ cup or more if required white granulated sugar

6 green cardamoms

2-3 tbsp pure desi ghee

Method:

In a skillet dry roast the green cardamoms for 10-12 seconds. Peel off their skin and take the seeds out. Grind the seeds into a powder with the help of mortar and pestle. Keep aside.

In a kadai / wok put together the ghee, grated coconut, sugar, jaggery and green cardamom powder.

Mix them with a spatula and stir continuously on low to medium flame, until all the ingredients are incorporated with each other.

Scrap the sides and the bottom of the wok / pan and keep stirring.

After 3-4 minutes you will see the mixture is taking the form of a lump, and they are no longer sticking to the wok. This is the time you stop.

Transfer this mixture into a greased plate and grease your palms with some ghee.

Take around 1 tsp of the coconut-jaggery mixture and give it a round shape.

Follow this step until all of that prepared mixture is finished.

Note: Prepare the balls while the mixture is still hot because once it cools down it becomes stiff and it becomes impossible to give it any shape.