# Narkel naru: coconut and jaggery balls

> Narkel naru are small Bengali sweets made by cooking freshly grated coconut with jaggery and cardamom until it holds together, then rolling it into balls by hand. They are the home-made sweet of Bijoya Dashami visits and of Kojagari Lakshmi Puja, which follows Durga Puja on the full-moon night. This recipe makes about 16 naru and takes under an hour.

Source: https://pujoparikramaguide.in/durga-puja/recipes/narkel-naru/ (updated 2026-10-06)

Narkel naru are the sweets that grandmothers make in batches after Durga Puja. When relatives visit to exchange Bijoya greetings after [Dashami](/durga-puja/rituals/dashami/), the plate brought out for them often holds a few of these small brown coconut balls, along with *nimki* (savoury fried crackers) and shop sweets. A few days later, at [Kojagari Lakshmi Puja](/festivals/kojagari-lakshmi-puja/), naru appear again on the offering plate. They need only coconut, jaggery and patience.

## Its place in the puja season

The days after Durga Puja are a time of visiting. After Bijoya Dashami, which falls on Wednesday 21 October in 2026, families call on elders, touch their feet, exchange embraces and share sweets. Home-made sweets carry particular warmth on these visits, and narkel naru, which keep well for several days, are a favourite to make ahead. At Kojagari Lakshmi Puja, the full-moon worship of the goddess of prosperity, many households offer naru, *moa* (puffed-rice balls) and *tiler naru* (sesame balls). Exactly which sweets are offered differs from family to family. Read more about the wider food traditions in our [Durga Puja food and bhog](/durga-puja/food-and-bhog/) guide.

## Tips for success

- **Fresh coconut is best.** Freshly grated coconut gives naru their soft, juicy bite. Choose a heavy coconut that sloshes when shaken.
- **Grate only the white flesh.** The brown inner skin darkens the naru and makes them gritty.
- **Choose good jaggery.** Soft, fragrant cane jaggery (*akher gur*) is the everyday choice. In winter, date-palm jaggery (*khejur gur* or *nolen gur*) gives a richer flavour, but Lakshmi Puja usually comes before its season.
- **Low heat and constant stirring.** Jaggery burns easily. Keep the heat low and scrape the bottom of the pan.
- **Know when to stop.** Undercooked mixture will not hold; overcooked mixture turns hard and crumbly. The "leaves the sides of the pan" stage plus the pinch test is your guide.
- **Roll while warm.** Shape the naru as soon as the mixture can be handled. If it cools too much, warm it gently for a minute.

## Variations

- **Sugar naru (white naru):** use 150 g sugar instead of jaggery for pale, sweeter naru, often made alongside the brown ones.
- **Khoya naru:** stir in 50 g crumbled khoya (reduced milk solids) in the last 5 minutes for a richer, softer naru.
- **Nuts:** press a sliver of pistachio or a raisin onto each ball.
- **Narkel chhapa:** press the mixture into small sweet moulds instead of rolling it, for patterned coconut sweets.

## Storing

Store the naru in an airtight container. In a cool room they keep for 3–4 days; in the fridge, up to 10 days. Bring them to room temperature before serving, as they soften slightly and taste better.

## Serving

Arrange naru on a plate with other sweets for Bijoya guests, or place them in a small brass or steel bowl on the Lakshmi Puja offering plate. They also make a good end to a festive meal alongside [payesh](/durga-puja/recipes/payesh/), and a thoughtful gift to take when visiting family during the puja season. Planning a home puja? See our [Durga Puja at home](/durga-puja/at-home/) guide.

## Ingredients

- 2½ cups (250 g) freshly grated coconut, from 1 medium coconut, white part only
- ¾ cup (150 g) grated jaggery (akher gur or khejur gur)
- 1 tbsp sugar (optional, for a slightly lighter, firmer naru)
- 2 tbsp water
- ½ tsp ground green cardamom
- A small pinch of salt
- A tiny pinch of edible camphor (optional, traditional in some homes)
- 1 tsp ghee, for greasing your palms

## Method

1. **Grate the coconut**: Crack the coconut, prise out the flesh and grate only the white part, avoiding the brown skin, which makes naru look dull. Use a fine grater or pulse briefly in a food processor for a smoother texture.
2. **Melt the jaggery**: Put the jaggery, sugar if using, and 2 tbsp water in a heavy, wide pan over low heat. Stir for 2–3 minutes until the jaggery has melted into a smooth syrup.
3. **Add the coconut**: Add the grated coconut and salt and stir well so every shred is coated. Keep the heat at low-medium.
4. **Cook until it comes together**: Cook for 15–20 minutes, stirring and scraping constantly, until the moisture evaporates and the mixture darkens slightly, turns sticky and starts to leave the sides of the pan as one mass.
5. **Test the mixture**: Take a pinch, cool it for a few seconds and roll it between your fingers. If it forms a ball that holds its shape without crumbling, it is ready; if it is wet, cook for 2–3 minutes more.
6. **Flavour and cool slightly**: Turn off the heat, stir in the cardamom and camphor if using, and transfer to a greased plate. Let it cool for 5 minutes, until you can handle it but it is still warm.
7. **Roll the naru**: Grease your palms lightly with ghee. Take about 1 tbsp of mixture at a time and press and roll it firmly between your palms into a smooth ball about 3 cm across. Work quickly; the mixture becomes hard to shape as it cools.
8. **Set and store**: Leave the naru on a plate for 30 minutes to firm up, then offer or store them in an airtight container.

## Frequently asked questions

**Why are my narkel naru not binding?**
The mixture was either undercooked, so still too wet, or overcooked and dry. Cook until it leaves the sides of the pan, and roll while still warm. If it has cooled and crumbles, warm it on low heat with a teaspoon of water and try again.

**Can I make narkel naru with desiccated coconut?**
Yes. Soak 2 cups desiccated coconut in ½ cup warm milk or water for 15 minutes, then follow the recipe, cooking for slightly less time. The texture is drier and less juicy than with fresh coconut.

**How long do narkel naru last?**
Narkel naru made with fresh coconut keep for 3–4 days at room temperature in a cool kitchen, or up to 10 days in an airtight container in the fridge.

**Why are narkel naru made for Bijoya and Lakshmi Puja?**
Narkel naru are a traditional home-made sweet offered to guests during Bijoya visits after Dashami and placed before Lakshmi at Kojagari Lakshmi Puja. Coconut and jaggery are both auspicious ingredients in Bengali households, though customs vary by family.