Narkel Naru | Nolen Gurer Narkol Naru | Coconut Laddu | Coconut Jaggery Truffles
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Bengali, Indian
Serves: 20 medium sized Narus
  • Desiccated coconut: 2½ cups
  • Finely grated Jaggery: 1 cup (See Notes)
  • Khoya/mawa: ¼ cup (optional), homemade or store bought
  • Green cardamom powder: ½ tsp (or essence: 2 drops)
  • Ghee (clarified butter): few drops (for greasing)
  1. Dry Roast desiccated coconut on medium low flame in a deep bottomed pan and stir continuously to avoid burning, add ground cardamom.
  2. Add grated jaggery and stir to incorporate everything. Cook till moisture evaporates and mixture leaves pan smoothly.
  3. Remove the pan from flame and bring the mixture to room temperature.
  4. Take 2 tbsp of mixture in greased palms and roll it between palms to form a ball. Keep it on a greased plate.
  5. Follow the same with rest of the mixture quickly before it dries up.
  6. Serve warm or at room temperature.
1. Substitute the jaggery with equal amount of sugar or condensed milk or ground sugar substitute. If you’re using sugar substitute then add it towards the end of cooking not at the beginning.
2. Do not forget to grease your palms to avoid sticking.
3. Once the coconut jaggery mixture will come in contact of air, moisture will evaporate faster to make turn the mixture dry and hard.
4. Greasing the plate prior making naru will not only help to prevent naru from sticking to the plate but also will help you to clean everything later without creating much mess.
Recipe by Scratching Canvas at