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.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Desserts, sweets
Cuisine: kolkata, north indian, South Indian, west bengal
Servings: 24
Calories: 90kcal
- 2 ½ cups Coconut (approx 200g)
- 1 ¼ cups Jaggery
- 3 tablespoon Ghee
- ½ teaspoon Cardamom powder
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.
Calories: 90kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.3mg