Savor the simplicity of Narkel Naru, Bengal’s beloved coconut sweet
Narkel Naru is a classic Bengali sweet made with fresh grated coconut and either jaggery or sugar. Prepared especially during Durga Puja, Lakshmi Puja, and other family occasions, it holds emotional value in every Bengali household. These round, soft coconut balls are not just sweets, they’re nostalgic bites that connect generations. Easy to make and requiring just a few ingredients, Narkel Naru is the perfect recipe to try at home when you want something traditional yet fuss-free.
Step 1: Grate fresh coconut for the soft, aromatic base
Start by breaking one large mature coconut and grating the white portion finely. You will need around 2 cups of grated coconut for a small batch of narus. Using fresh coconut is key, as it gives the sweet its signature softness and aroma. You can use a hand grater or a mixer, but avoid grating too deep into the brown part of the shell. If using frozen coconut, make sure to thaw it fully and squeeze out excess moisture.
Step 2: Melt jaggery slowly to make a smooth syrup
In a heavy-bottomed pan, add about ¾ cup of grated jaggery along with 2–3 tablespoons of water. Heat it on low flame until the jaggery melts completely. Stir occasionally and let it form a thick syrup. Do not let it boil for too long, or it may harden. The jaggery gives Narkel Naru its deep golden color and warm, earthy sweetness. You can substitute it with sugar, but jaggery is what makes the sweet authentically Bengali.
Step 3: Mix the grated coconut with the jaggery syrup on low flame
Add the grated coconut to the melted jaggery and stir continuously on low to medium heat. Cook the mixture for about 10 to 15 minutes, allowing the coconut to absorb the syrup fully. The mixture will begin to thicken and start leaving the sides of the pan. You can add a pinch of cardamom powder at this stage for added aroma, though it is optional. The texture should be moist but firm enough to shape.
Step 4: Shape the Narkel Naru while the mixture is warm
Once the mixture is cooked and has cooled slightly, take small portions in your palm and roll them into smooth round balls. Do this while the mixture is still warm, as it becomes difficult to shape once it cools completely. If your hands feel sticky, lightly grease your palms with ghee. The size of the narus can vary depending on preference, but medium-sized ones are traditional and easier to handle.
Step 5: Cool completely before storing or serving
Place the shaped narus on a plate and allow them to cool completely at room temperature. Once they are firm, you can store them in an airtight container. Narkel Naru stays fresh for 4–5 days at room temperature and up to 10 days in the fridge. Serve them during puja, festivals, or simply enjoy as a homely after-meal sweet. Their soft, chewy texture and natural sweetness make them a timeless favorite.
Narkel Naru is a sweet reminder of tradition and love
Simple, soulful, and steeped in tradition, Narkel Naru is more than just a sweet,it’s a symbol of home, family, and celebration. Whether you’re making it for a special occasion or just to relive a taste of childhood, this humble recipe delivers joy in every bite. With just coconut, jaggery, and a bit of care, you can bring this treasured Bengali delicacy to life in your own kitchen.