Gurner Narkel Naru (Jaggary Coconut Ladu)
These Coconut Laddus are made in a Bengali Traditional way.....In my Gandma's house in Kolkatta, they would make these laddoos for Puja or on a daily basis, stock it up in a glass jar during my growing up years as a kid. I remember my Ma making it too. I remember my cousin and me quietly vanishing the laddoos from the jar kept in my Grandma’s room while she was fast asleep in the late afternoons and sneaked under her cot to eat it and giggled away to glory. Another very distinct memory of my childhood is the visit to Mumbai Ramkrishna Mission in Mumbai with my Parents... Those day my father use to regularly take us to the Mission, specially on a Sunday and we knew many Swamijis there. As we visited the visiting room in the mission and met the Swamijis, one of the Swamiji use to take out 2 Narus out of the jar for me to gobble it up.
4 cups fresh grated Coconut
2 1/2 cups Jaggary Or Date Jaggary grated
Pinch of Salt
Pinch of Cardomom powder
A small pinch of Camphor for flavouring
Take a non stick pan, add the coconut. Stir it for 2 minutes, add the Jaggary. Cook it on low flame, stirring it continuously. Sprinkle the salt... It helps to balance the sweetness and Cardomom powder. Keep on cooking it on low flame till all the jaggery melts and is well incorporated into the coconut. When it starts to form a dough, Switch off the gas.to check, take a small portion and roll it with the help of the fingers. It will form into a ball. Sprinkle the Camphor and mix it. Make the desire size balls while it it still warm. Serve and store it in a jar when it cools down completely ....
P.S. The colour of the laddoos depends on the Jaggary... You can melt and boil the Jaggary first to get a dark colour laddoos..