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.
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