Durga Pujo means the biggest festival for Bengalis all over the world. Beginning from the day of Mahalaya, the entire aura of Bengali households becomes festive, celebratory and full of joy. Adults take their much-deserved holiday from work, kids have their Pujo vacation and the elderly are busy welcoming Maa Durga and asking Her to grant prosperity and health. And it is a fact that is readily accepted by everyone that festive season in India is accompanied by sweets. And during Durga Pujo, that sweet of choice is Narkel Naru.
Narkel naru is like a sweet ball of desiccated coconut. It can be made with jaggery or sugar, though the former is preferred in original recipes. It is prepared as bhog for the Devi and then, devoured as prasad as well as a much-loved dessert during the Vijaya Dashami celebrations. It is a dessert that is actually tweaked according to the taste palettes of individual families and everyone has a unique recipe to make it – where the texture, consistency or sweetness of the naru varies. Let us look at 3 different ways to make this delicious dessert at home.
Gurer Narkel Naru
This is the quintessential, original coconut dessert that is associated with the festival as well as with the celebrations later. It is an amazing dessert to make, store and eat for weeks to come. A wonderfully carved recipe, let us look at how to make gurer narkel naru.
Kapoor Narkel Naru
Some people want to give a certain zing to the regular narus and hence add 1-2 extra ingredients. One such household is my bua’s, who add kapoor to the coconut filling and the narus turn out to be delicious – sweet and minty. Here is her recipe for you all.
Ingredients
- 2 cups Desiccated coconut
- 2 cups jaggery powder
- 1 tbsp cardamom powder
- 1 tsp crushed kapoor
Method
- Add the desiccated coconut to a deep wok.
- Cook for 10-12 minutes on a medium flame, till the colour of the coconut flakes changes.
- Add the jaggery and mix well.
- Keep mixing and stirring, otherwise the filling might burn.
- Add the cardamom powder and kapoor and switch off the gas.
- Let the mixture cool a little but not too much, as it will be difficult to make balls once it is cool.
- Grease your palms with water and start making the narus.
- Eat or store these narus in an airtight container.
Malai Narkel Naru
Another varient of the regular narkel naru is the malai naru, which is heavy on milk and cream. Unlike the other versions of the dessert, it cannot be stored for very long and has to be consumed soon. This particular naru is soft, creamy and melts in your mouth.
Ingredients
- 2 cups desiccated coconut
- 2 cups sugar
- 1 cup khoya
- A few drops of gulab jal
Method
- Take the 2 cups of coconut in a deep wok and cook for 10 minutes.
- When you see the colour changing, add sugar and stir continuously.
- As soon as the sugar melts and begins caramelizing, add the khoya.
- Mix the khoya well and cook for another 2 minutes.
- Add gulab jal.
- Take off heat and start the prep for making naru out of the mixture.
- Grease your palms with water and make the naru.
- Eat within 3-4 days of making.
So, if this Pujo you want to try the normal, comforting gurer narkel naru, then go ahead. And if you fancy a fancier version of the dessert, then follow these amazing recipes to make your festivities more happening.
