Narkel Naru With Cadbury Cocoa Powder: A Classic Bengali Coconutty Treat With A Chocolatey Twist Recipe

Directions

Heat ghee in a pan over low to medium heat. Add the grated coconut, either fresh or desiccated, and sauté gently for a few minutes until fragrant.

Pour in the condensed milk and mix well, allowing it to blend beautifully with the coconut.

Continue cooking over a low flame for a few minutes, stirring continuously, until the mixture comes together and begins to leave the sides of the pan. Powder and mix again.

Stir in the cardamom powder and mix again.

Take out a few portions of the mixture to give the exact look of Traditional Bengali Narkel Naru (the white one), before adding the cocoa to create both classic and chocolate Narkel Naru. Sprinkle in the Cadbury Cocoa Powder and mix thoroughly until the cocoa is evenly incorporated.

Cook gently until the cocoa mixes evenly with the coconut. Do not overcook; just a few minutes on low heat. Remove from heat and allow the mixture to cool to room temperature.

Lightly grease your palms with a little ghee. Take small portions of the mixture and gently roll them between your palms to form neat little laddus, traditionally known as “Naru” in Bengali. Arrange the Naru on a serving plate and allow them to set firmly at room temperature.

For an extra touch of indulgence and texture, coat a few Naru in Cadbury Cocoa Powder, and also coat the white Naru in desiccated coconut. Arrange both the varieties beautifully on a serving platter and enjoy these soft Narkel Naru with a delicious chocolate twist.

Store the Narkel Naru in an airtight container and refrigerate for up to 3–4 days. Bring them to room temperature for a few minutes before serving for the best texture and flavor.