- 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)
- Dry Roast desiccated coconut on medium low flame in a deep bottomed pan and stir continuously to avoid burning, add ground cardamom.
- Add grated jaggery and stir to incorporate everything. Cook till moisture evaporates and mixture leaves pan smoothly.
- Remove the pan from flame and bring the mixture to room temperature.
- Take 2 tbsp of mixture in greased palms and roll it between palms to form a ball. Keep it on a greased plate.
- Follow the same with rest of the mixture quickly before it dries up.
- Serve warm or at room temperature.
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.