Coconut Laddu Or Narkol Naru

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October means festival time. Durga puja or Sharadotsav will start from 18th.

Happy time begins with cleaning, shopping and preparing for the festival.

Sharadotsav or Durga puja is an annual Hindu festival in Bengal that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Shashthi, Maha Saptami, Maha Ashtami, Maha Nabami and Vijayadashami.

Coconut laddu or narkol naru. A traditional and popular sweet of Bengal. The popularity of this laddu due to its very easy and quick preparation. It needs only 3 ingredients grated fresh coconut, sugar and milk.

Try this yummy and easy sweets in these auspicious festival days.

You can make it with jaggery too. Jaggery laddu needs only grated jaggery, grated coconut,  little water and cardamom powder.

Boil water in a thick bottom or nonstick pan. Add the jaggery and let it melt completely. Now add grated coconut and stir continuously. When the mixture dried up switch off the flame.

Add cardamom powder and mix well. Roll into a ball to make laddu while warm. It will be hardened after cooled and it will be difficult to give shape.

Whenever I make it always remember my mom and mom in-law. These laddu were made by them in every festival days. Everyone love it’s soft chewy delicious melt in mouth taste.

Today I made a little change, made with khoya or mawa. Khoya or mawa is made of dried whole milk. I made the khoya at home by thickened the milk in a open pan on low flame.

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Recipe

Fresh grated coconut – 2 cup

Sugar – heaped 4 tsp or to taste

Milk – 4 cup

Khoya or mawa – 1/2 cup

Cardamom powder – 1/2 teaspoon

Desiccated coconut to roll  (optional)

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Method

Boil the milk then add grated coconut. Cook on medium low flame till the milk absorbed.

Keep stirring frequently to avoid the mixture get burned. Add the sugar and khoya or mawa. Keep stirring till the sugar dissolve and mixture dried up completely.

Add cardamom powder. Switch off the gas.  Grease your palm with little ghee and make laddu by rolling into a ball.

Laddu should be formed while mixture is little warm. It will be hardened when cooled and it will be difficult to give shape.

Roll the laddu in desiccated coconut. But its optional. Its delicious in it’s own, roll or not roll. Let them cool down before serving.

Yummy coconut laddu is ready to serve.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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