Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo Recipe

Ingredients

• 2 cups Fresh coconut
• 1 cup Sugar
• 1/2 cup Milk
• 2 teaspoons Ghee
• 2 tablespoons Cashew nuts coarsely powdered (optional)
• 10 Sultana Raisins and more to garnish
• 10 Sultana Raisins and more to garnish

Steps

1. To begin making the Narkel Naru Ladoo Recipe / Bengali Coconut Ladoo, prep all the ingredients and keep them ready.
2. In a heavy-bottomed pan, combine the grated coconut and sugar. Pour in the milk and place the pan over medium heat.
3. Stir continuously until the sugar dissolves completely.
4. Continue to cook the mixture, stirring frequently, until it thickens and starts to leave the sides of the pan. This should take about 10–12 minutes.
5. Once the mixture thickens, add the cardamom powder and mix well. If using nuts or khoya, add them at this stage and stir to combine.
6. Remove the Narkel Naru Ladoo mixture from the heat and let it cool slightly until it’s manageable to handle but still warm.
7. Grease your hands with ghee to prevent sticking.Take small portions of the Narkel Naru Ladoo mixture and roll them into round balls (ladoos) about the size of a golf ball. Repeat until all the Narkel Naru Ladoo mixture is shaped.
8. Allow the Narkel Naru Ladoos to cool completely on a plate. Once cooled, store them in an airtight container.
9. Narkel Naru Ladoos can be kept at room temperature for up to a week.
10. Serve these easy to prepare Narkel Naru – Ladoo Recipe | Bengali Coconut Ladoo after your everyday meals as a dessert or as a snack with Masala Chai.