Indian sweets / Mithais/ Recipes

Gur’er naru / Coconut and jaggery sweet confection balls

Happy Sankranti to all my readers.

Gur er naru / coconut and jaggery confection balls for Sankranti :

In last few days we were busy transferring our site to a different server. Hence could not post any new recipes.

Gur’er naru or coconut jaggery sweet balls is one amazingly simple Indian confection that you can make at home in no time.

Gur'er naru recipe

Paper boats. Colorful toffee wrappers. Orange shaped lozenges. Narkel’er naru. Childhood memories. Precious moments resplendent with innocence, joy and mischief. In a Bengali household these sweet confection balls of jaggery and coconut becomes a very much part of the growing up years of every child I suppose.

So many childhood memories are weaved around this single confection. Giggles. Laughter. Magic of its sweet aroma. Mischief. Late afternoon’s naru (coconut sweet balls) hunting mission, tiptoeing silently to Grandma’s room, then sneaking one, two, three, five naru’s from Grandma’s jar while she fast asleep in her little bed, her silver hair flowing all over the hemmed pillows. In the evening while she was about to enjoy one or two naru with her tea, she might have observed the slight displacement of the confection jars. She might have smiled to herself, knowing who did this and thought of making another batch soon.

coconut jaggery balls

Sometimes life is so simple, beautiful and delicious. Just like this gur’er naru. Where sweet milky grated coconut meets the sweet-smelling dark amber color liquid, together they creates a magic called gur’er naru. Few toasted and crushed cardamoms heighten the flavour.  These naru store very well, over a week. Well, will they last that longer ?

coconut laddoo recipe

Some like it soft and crumbly and others like me love it when it is sticky. If you cannot source jaggery you can make it with sugar instead. But winter and jaggery has some unexplained cosmic connections. I feel they taste better than the sugar. You can also add brown sugar or molasses to prepare this divine food. Yes, divine because our Goddess Lakshmi also seems to love this confection. If you prefer it sticky, then add more jaggery and let the magic unfolds before you.

gur er naru recipe

Put one naru in your mouth and forget all the difficulties in life. Relive your childhood once again.

Gur'er naru / Coconut and jaggery sweet balls
 
Prep time
Cook time
Total time
 
Coconut jaggery sweet confection balls. Simple and amazingly delicious. You need just three ingredients to make this beautiful confection.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 14 yield
Ingredients
  • Grated coconut : 3 cups (use fresh or frozen, both works well)
  • Jaggery (crushed to a coarse powder form) : 2 cups +
  • Cardamoms: 5-6 small coarsely pounded
  • Water / coconut water : 3tbsp
Instructions
  1. Grate the coconut. You can use fresh or frozen both. If you are using frozen ones, then do not thaw it.
  2. Crushed the gur or jaggery to a very coarse powder form. Or atleast crush it to a medieum nodule sizes.
  3. I have used here an organic jaggery powder and loved it very much. The fragrance was so aromatic.
  4. Use a non stick pan to make this recipe. Though you can make it in kadhai or steel vessels, but there always remains a chance that the gur / jaggery will burn.
  5. So I prefer a non stick pan. Heat the water. You can use coconut water too.
  6. On a low flame, add half of jaggery and let it melt.
  7. Give it a stir to check that it is not burning. Else lower the heat further.
  8. Add all of the grated coconut and let it remain like that for few minutes.
  9. Give it a stir, by this time you will see that jaggery has incorporated the coconut well.
  10. Add the cardamom powder or freshly pound some cardamoms and add it to the coconut.
  11. Next, add the remaining gur and keep stirring from time to time.
  12. Cook this on low flame so that you will know that is is slowly forming a mass.
  13. If you want to make it sticky and love the deep brownish hue then add two to three tablespoon jaggery more.
  14. Adjust the quantity of jaggery as per your taste.
  15. Keep on cooking it on low flame till all the jaggery melts and is well incorporated into the coconut.
  16. For sticky balls, a thin layer of jaggery should float on top.
  17. Switch off the heat when you think that it is forming small lumps.
  18. It is consider done when no more coconut mixure falls off freely from the spatula.
  19. Form the balls when it is still warm.
  20. Serve it at room temperature.
Notes
You can use sugar too in place of this. Or substitute jaggery with brown sugar or molasses.
These sweet confection balls or laddoo should be moist.
While forming the balls, the sticky juices of jaggery should oozes out from the lumps.
Roll it firmly between your palms and make the balls.
You can coated it with crushed dry fruits too.
They store well, keep them in a jar and enjoy it.

nariyal gur ke laddoo

Today for Sankranti I am preparing another traditional dish called “Dudh puli“. Unlike my Mother and her mother who prepares an array of Sankranti platter, I prefer to experience one at  a time. Yes, I am a bit lazy, if you think so.

Happy Sankranti once again, do check our Sankranti recipe archives and enjoy the day. Do check our earlier sugar version of this coconut sweet balls. What are you preparing special today?

Until next,

Sukanya

7 Comments

  • Reply
    Hari Chandana
    January 22, 2014 at 10:23 am

    OMG… what a beautiful photography.. these look just stunning and tempting.. Awesome!!

    • Reply
      saffronstreaks
      January 23, 2014 at 7:07 pm

      Thank you so much. These laddoos are just too good and so addictive.

  • Reply
    MsDeeds
    March 16, 2015 at 6:10 am

    How long can you store them at room temp? and how long in the fridge?

    • Reply
      saffronstreaks
      March 17, 2015 at 7:25 pm

      I usually store them in airtight container for around two weeks, if laddos last that long. 🙂 I had never stored in the fridge because it alters the taste.

  • Reply
    Anwesha
    November 29, 2016 at 7:32 am

    After searching for a while now,I found only your recipe is the perfect one i could see on net…the outcome looks great..on the other blogs,the coconut looks like its not perfectly grated..and if we dont get it melted and a little smokey smell in our mouth (obviously the jaggery shouldn”t get burnt,& the aroma is from the jaggery itself) then whats the use of having “gurer narkel naru”..
    Thank you for the recipe.. 🙂

    • Reply
      saffronstreaks
      December 5, 2016 at 7:28 pm

      Thank you so much Anwesha for loving the gurer narkel naru. Such feedback helps us strive for better and better.

  • Reply
    Kojagari Lakshmi puja – rituals, believes and the divine Bengali feast platter
    October 11, 2017 at 8:36 am

    […] platter usually consists of murir moa (puffed rice balls), til er naru (black sesame seeds laddoo), narkel naru (coconut jaggery laddoo), murki (candied popped rice) and bhoger khichuri, labra labdar tarkari (mix […]

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