How to make traditional gurer narkel naru/Traditional coconut ladoos
Durgapujo, kash phool, siulir phool, bhorer Mahalaya ar narkel naru (Goddess Durga festival is connected with Saccharum spontaneum flower, night-flowering jasmine or Parijat or hengra bubar, To begin with, the day of Mahalaya marks the beginning of Devi Paksha and the end of the Pitri Paksha)These are all connected with Goddess Durga Puja; which I have been seeing from my childhood. This is a very popular sweet of Bengal made with coconut and jaggery which is widely used specially during Bijaya Dashami. It is used to offer in all pujas also.
You can prepare it in many ways. use condensed milk; you can use milk powder and khoya/mawa also. For sweetening you can either use jaggery or sugar. Here I am using jaggery and coconut, nothing else is required if you make it perfectly. But you require one more person to make the naru fast, before it becomes tight, after taking out from the oven.
Author: Abhijit Mukhopadhyay
Course: Dessert
Cuisine:Bengali,Indian
Level of cooking: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: one hour
Servings: 45-50 Narus/laddus
Ingredients
Coconut-2 big size
Jaggery-500 gm (jhola gur/liquid jaggery)
You can add cardamom powder, and rose water
How to make traditional gurer narkel naru
Grate the coconut finely and keep aside.
Take a big kadai or pan, heat and add the jhola gur/liquid jiggery and heat it for 2 minutes.
Now add the grated coconuts and mix it nicely.
Stir it continuously till the mixture becomes sticky and well mixed.
Now take it out from the oven and place it in some big flat plate. So that, you can take it from the side of the mixture, to make the ladoos.
After pouring it in a plate, very fast you have to make the ladoos, otherwise it will become hard. Here you can take help of another person. While making ladoos, use ghee in palm and put a cup of cold water ready, in case the mixture sticks in palm.
Now after making all the narus, allow them to cool in room temperature.
Now the narus are ready. You can taste it now or preserve it in a air tight bottle.