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Narkel Naru (Coconut and Jaggery Ladoos)

Narkel Naru - A delectable Bengali dessert made with coconut and jaggery, perfect for festive celebrations

As my mind journeys through different states of India, I couldn't resist sharing one of the most quintessential Bengali desserts, Narkel Naru. With origins deeply rooted in Bengal, Narkel Naru (Coconut and Jaggery Ladoos) is a sweet delight crafted with just two simple ingredients - freshly grated coconut and jaggery or sugar. The magic happens when these two come together, creating a fudge mixture that is then lovingly shaped into small, delectable balls.

Ask any Bengali, and they will regale you with stories of narus made by their beloved family members. This cherished dessert holds a special place in Bengali culture and is often prepared during festivals, brimming with lovely memories, and offered to the Gods as prasad. Not only do these little coconut ladoos bring joy to taste buds, but they also offer a healthy dose of antioxidants and essential minerals like zinc and selenium.

Narkel Naru is not just a sweet treat; it is a symbol of tradition, love, and cherished memories in Bengali culture. With its simplicity, delightful taste, and health benefits, these coconut ladoos bring joy to countless homes and festivals across India. As I continue my journey, I am reminded that food is not merely sustenance; it is a beautiful tapestry woven with memories and love from every corner of this diverse and culturally rich country. So, the next time you encounter a plate of Narkel Naru, take a moment to savor not only the flavor but the profound beauty of this delightful Bengali dessert.

Let's make it together :) Please do leave a comment if you make this and follow us on Instagram @aliabakesto, Enjoy!

Narkel Naru

Prep time: 15 minutes

Rest time: 1 hour

Cook time: 20 minutes

Total time: 1 hour, 35 minutes

Servings: 8


2 cups grated coconut (I've used frozen grated coconut by Deep Indian Kitchen)

3/4 cup jaggery

1/2 tsp ground cardamom (optional)

1 Tbsp slivered pistachios (optional)


1. In a saucepan combine the grated coconut and jaggery.

2. Cook on medium heat, and keep continuously stirring the mixture until the mixture begins to pull away from sides of the pot and looks combined together.

3. Cool the mixture slightly or until your palms can handle the heat. Apply a little ghee on your palms and roll it into balls. Roll the ladoos in dried desiccated unsweetened coconut and top them with slivered pistachios and enjoy.

If you liked this recipe, then why don't you try making the Bakery style honey cake for Rakhi❤️

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