The Coconut Ladoo or Narkel Naru is a famous Bengali recipe widely offered during Navaratri’s of Lord Ganesha or Goddess Durga. The coconut ladoos are done in two ways which are being traditionally prepared. Let’s see both the ways in which coconut ladoos can be prepared easily.
Coconut Ladoos With Sugar And milk
- 2 cups of desiccated coconut
- 1 cup milk
- 1 cup sugar
- 2 tbsp ghee
- few dry fruits/sesame seeds
- Heat a large pan by adding ghee to it.
- Add the coconut for dry roasting a min.
- Add the milk and cook in a high flame by continuously stirring it up.
- Reduce the flame if the mixture thickens up. add sugar stir until the mixture becomes dry.
- Let it cool down. Add ghee to your palm to roll into fine balls.
- Take a plate with sesame seeds, roll the balls in it or top it with few dry fruits.
For Traditional Festival Offering Coconut Ladoos
- 2 cups of grated coconut
- 1 cup of jaggery
- 1tbsp of ghee
- 1/2tbsp cardamom powder
- few sesame seeds
- Take a large pan, heat it in a high flame. Reduce the flame to medium to add desiccated coconut in it.
- Dry roast the coconut by constant stirring it for 5 min. Make sure the coconut is not turned into golden brown color.
- Add jaggery to the mixture. Mix it well by stir frying for about 6 mins.
- Let the jaggery melt to thicken the mixture. The consistency should not be hard to make ladoo’s.
- Check the mixture by taking a small spatula and form a small ladoo. If the texture is perfect turn off the flame.
- Add cardamon powder and mix it well.
- Let it cool down. Take a plate of sesame seeds.
- Apply ghee to the palm for making ladoo’s. Coat the ladoo’s with sesame seeds.
- Store in a air tight container.