I know this is not the season of any puja or occasion, but I love to eat sweet without any occasion, so thought of reviving my childhood memory and prepared gurer narkel naru. After all, we food bloggers can innovate new recipes as well as try to restore some extinct traditional recipes. In West Bengal we get liquid molasses which is bit sticky in nature and used to make naru.
Gurer Narkel Naru / Coconut and Jaggery Sweet Balls
Coconut – scrapped, 2 cups
Jaggery – grated, 1-11/2 cup
Ghee – 1 teaspoon
1. Take half cup water in a pan and add the grated jaggery. Boil to dissolve it now lower the heat.
2. Add the grated coconut and mix well with dissolved jaggery. Keep on stirring on low to medium heat.
3. After sometime when the mixture becomes sticky and switch off the gas. Allow it to cool but do not cool completely.
4. Grease ghee in your palms and when the mixture is warm, take little amount mixture and give a shape of balls. Similarly, prepare more balls from the remaining mixture and once they are cool, can be stored in air tight container. They can be stored for 15 to 20 days.