During any Bengali festival or Puja in a Bengali home Narkeler naru ( coconut ladoos) used to be made. My mother would make it just before Bijoya, which is the last day of Durga puja. You can store Narus for at least 4 days at room temperature, and for many days in the fridge. Some people make it with only sugar or gur. However, I always liked the taste of a little milk in it. So I make it with condensed milk instead of just milk, it saves a lot of time.
You can also use this as a filling for other desserts. Just do not make the balls or narus, cool it after cooking and then use it for filling. I like coconut filling in Patisapta, and Labanga Latika, or even in Dhood Pulis.
Ingredients
- Coconut ( Narkel) grated 2 &1/2 cups , 200g
- Condensed milk 1/2 a tin ( about 175 ml)
- Milk 1/2 cup (may need a bit more)
- Sugar 1/2 cup
- Milk powder 1Tablespoon
Method
- In a blender grind the grated coconut with the 1/2 cup of plain milk. If the coconut is grated fine then there is no need to put it in the blender at all.
- Pour it out of the blender into a wok/ kadai.
- Add the condensed milk and sugar and put the wok/kadai on the stove. Once it starts boiling reduce the heat to medium.
- Keep stirring and cooking till the liquid dries up and the mixture can be gathered into a lump. This may take about 20 minutes.
- Take a bit of the mixture out onto a plate and check to see if you can make a ball. If it is not ready it will fall apart and not stick together.
- Once you see it is coming together into a ball, sprinkle the powder milk on the mixture. Keep stirring it well until it is incorporated into the mixture.
- Take the wok off the heat and let it cool. If you like you can sprinkle some ground cardamom to the coconut mixture.
- If you want to use it as a filling, remove the coconut mixture into a bowl. Store it once it cools down.
- Make the Narus before the mixture is completely cold. It should be warm. Otherwise, it will be difficult to roll it on your palms.
- Take a tablespoon of the mixture and place it in the middle of your palm. Roll it to make a ball. You can make them bigger or smaller, your choice, I make them the size of a walnut.
- Enjoy!
- Store in an airtight tin, when cold.
Grated coconut,plus half cup milk.
Transfer the coconut into the wok, then add condensed milk and sugar to it.
Put it on the stove and start the cooking, stirring frequently. Once it starts boiling reduce the heat to medium and continue cooking.
The sugar will melt, and the coconut and milk and sugar will bind together and become lumpy. You need to constantly stir now or it will stick to the bottom. If it does stick a bit then scrape it and mix it in.
The coconut mixture will eventually become like this. This is the time to test if it is done. Take half a spoonful on a dish and see if it sticks together and forms a ball. Sprinkle 1 tablespoon of milk powder and stir it in, then test again.
Remove the wok from the heat. Leave it to cool until you can make a ladoo or ball.
When it is cold enough to touch you can make the Ladoos or Narus. Place about 1 tablespoon of the coconut mixture in your palm. Then, roll it into a smooth ball.
Enjoy !
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Made the coconut laddoo today .
So easy and quick
thanks