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    Home » Dessert and Sweets recipes

    Coconut Ladoo with Jaggery | Coconut Laddu | Gurer Narkel Naru

    Published: Oct 11, 2022 by Kushi with Leave a Comment . Article has 966 words. About 5 minutes to read this article.

    Jump to Recipe Jump to Video Print Recipe

    Coconut Ladoo with Jaggery, popularly known as gurer narkel naru, is sweet from Bengali cuisine, where the laddu is prepared using coconut and jaggery as the main ingredients.

    Coconut Ladoo with jaggery (coconut laddu ), gurer narkel naru recipe

    Jump to:
    • About the recipe
    • Ingredients
    • How to make Coconut Laddu with Jaggery?
    • Storage Suggestions
    • FAQ
    • Video recipe
    • Some more coconut and jaggery-based Indian sweets
    • Recipe card

    About the recipe

    Gurer Narkel naru or Nariyal laddu with jaggery is prepared in Bengal, especially during winter when jhola gur or nolen gur, which is liquid date jaggery extracted from the fruit sap of the date palm tree is available. This jaggery is sticky and gooey, which is perfect for binding laddus.

    Gurer means jaggery, narkel means coconut, and naru means ladoo in Bengali.

    Now, if you come to the coastal region of Karnataka, during Ganesh Chaturthi and Navratri seasons, anta goda (sticky jaggery) is available in all shops.

    The benefit of using sticky jaggery while making ladoo is that you can easily bind the laddus even after the jaggery mixture cools down.

    Nariyal ke laddu with jaggery for Diwali, Navratri DUrga Puja, Ganesh Chaturthi #ladoo

    But if you do not have access to sticky jaggery, you can definitely use regular jaggery like I did today. The only challenging part here is you have to bind the ladoos while the mixture is still warm. Otherwise, you will be unable to make any ladoos once the mixture cools.

    The color of the ladoo will vary depending on the type and color of jaggery you use.

    Ingredients

    2 ½ cups Coconut (approx 200g)
    1 ¼ cups Jaggery
    3 tablespoon Ghee
    ½ teaspoon Cardamom powder

    Holding 3 ingredient homemade coconut ladoo with jaggery, coconut laddu

    How to make Coconut Laddu with Jaggery?

    In a pan on medium to low flame, add coconut and saute for 2 to 3 minutes.

    Now add the grated jaggery or jaggery powder and mix for 6 to 8 minutes or until the jaggery has melted completely and has blended well with the coconut. At this point, add 2 to 3 tablespoon of ghee in increments and mix. Do not overcook, as the jaggery will crystallize when cooled, and the ladoo will become hard.

    Finally, add cardamom powder and mix. Switch off the flame.

    To check if you are ready to form ladoos, take a tablespoon of the coconut-jaggery mixture and try to form a ball. You should be able to form a ball easily.

    While the mixture is still warm, grease your palms with ghee. Take a lemon-sized portion of the mixture and rolls it to form a ball. Repeat for the remaining mixture. You can check the video here.

    You can now offer these ladoos to deities during varalakshmi puja, Navratri puja, Goddess Lakshmi puja during Diwali, during Ganesh Chaturthi, or serve it as a refined-sugar-free dessert to satisfy sweet cravings after lunch/dinner.

    Top view of nicely arranged healthy coconut ladoo, nariyal laddu recipe

    Storage Suggestions

    You can store them in an airtight container at room temperature for up to 7 days or a month in the refrigerator. Serve it for Ganesh Chaturthi, Diwali, Navratri Durga Puja, or as after meal dessert and enjoy.

    FAQ

    What to do if the coconut jaggery mixture has hardened and I cannot form the ladoos?

    Simply sprinkle some water and reheat the mixture. You should be able to roll to form ladoos.

    Which coconut tastes the best while making ladoos - dry, desiccated, fresh, or coconut powder?

    You can use any variety of coconut to make gurer narkel naru ladoos. The cooking time, taste, and texture will vary accordingly. It tastes great in all forms.

    Which jaggery should I use while making ladoos?

    To easily bind the ladoos, sticky jaggery is highly recommended. But if it is not available, any variety of jaggery can be used. The taste, texture, and color of the ladoo will vary accordingly.

    Can I make this ladoo vegan?

    Yes. Simply substitute ghee with coconut oil or coconut butter.

    Can I add nuts and dry fruits?

    Yes. You can add roasted nuts and dry fruits. It will enhance the taste of the ladoo.

    Is coconut jaggery ladoo good for health?

    Yes, homemade coconut jaggery laddus are healthy, as they are rich in antioxidants and minerals that boost your immunity. The fat in coconut comes from triglycerides which may also help reduce excess body fat.

    easy and healthy Indian sweets and desserts with jaggery, coconut ladoo, narkel naru

    Video recipe

    Check out the video on the making of coconut ladoo.

    Some more coconut and jaggery-based Indian sweets

    • Coconut Burfi with Jaggery
    • Panchakajjaya 
    • Ragi Manni
    • Banana Rasayana
    kobbari louz, coconut ladoo with fresh, dry or desiccated coconut and jaggery

    Recipe card

    Easy to make, 3 ingredient coconut ladoo, nariyal laddu, kobbari louz, narkel naru

    Coconut Ladoo with Jaggery | Coconut Laddu | Gurer Narkel Naru

    Coconut Laddu with Jaggery, popularly known as gurer narkel naru, is sweet from Bengali cuisine, where the laddu is prepared using coconut and jaggery as the main ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Desserts, sweets
    Cuisine kolkata, north indian, South Indian, west bengal
    Servings 24
    Calories 90 kcal

    Equipment

    • 1 Pan

    Ingredients
      

    • 2 ½ cups Coconut (approx 200g)
    • 1 ¼ cups Jaggery
    • 3 tablespoon Ghee
    • ½ teaspoon Cardamom powder

    Instructions
     

    • In a pan on medium to low flame, add coconut and saute for 2 to 3 minutes.
      2 ½ cups Coconut (approx 200g)
    • Now add the grated jaggery or jaggery powder and mix for 6 to 8 minutes or until the jaggery has melted completely and has blended well with the coconut. At this point, add 2 to 3 tablespoon of ghee in increments and mix. Do not overcook, as the jaggery will crystallize when cooled, and the ladoo will become hard.
      1 ¼ cups Jaggery, 3 tablespoon Ghee
    • Finally, add cardamom powder and mix. Switch off the flame.
      ½ teaspoon Cardamom powder
    • To check if you are ready to form ladoos, take a tablespoon of the coconut-jaggery mixture and try to form a ball. You should be able to form a ball easily.
    • While the mixture is still warm, grease your palms with ghee. Take a lemon-sized portion of the mixture and rolls it to form a ball. Repeat for the remaining mixture. You can check the video here.
    • You can now offer these ladoos to deities during varalakshmi puja, Navratri puja, Goddess Lakshmi puja during Diwali, during Ganesh Chaturthi, or serve it as a refined-sugar-free dessert to satisfy sweet cravings after lunch/dinner.

    Video

    Nutrition

    Calories: 90kcalCarbohydrates: 12gProtein: 0.3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 2mgPotassium: 30mgFiber: 1gSugar: 11gVitamin C: 0.3mgCalcium: 5mgIron: 0.3mg
    Keyword ashtami prasad, coconut laddu, Durga Puja, ganesh chaturthi, Kobbari bellam Undallu, kobbari laddu, kobbari louz with jaggery, laddoo, Laddu, Ladoo, naivedyam, nariyal laddu, prasad recipes for goddess lakshmi, Varalakshmi vratam
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    3 different images of coconut ladoo with jaggery, narkel naru, kobbari laddu

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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