How to make delicious chinir narkel naru and narkel sandesh

How to make delicious chinir narkel naru and narkel sandesh/Indian coconut confection with sugar

You will certainly become nostalgic, if you stay outside West Bengal or in Abroad, by hearing the name narkel naru, Mahalaya, kash phool etc. Because these names are so firmly connected with Durgapujo , one cannot deny who born and brought up in Bengali culture. Narkel naru is a very simple dish but having rich cultural and traditional value. So many things including your childhood memories will knock in your mind.

There are many processes to make narkel naru, which varies village to village, city to city but the basic thing is to bind coconut with jaggery or sugar in a proper ratio and consistency.

Ingredients

• Shredded Coconut – 4 cups
• Sugar – 1 ½ cup
• Cardamom Powder – ¼ tsp
• Cardamom-4
• Kismis-1/4 cup
• Milk – 1 cup

How to make delicious chinir narkel naru and narkel sandesh

• Take a hard bottomed pan, pour 1 cup milk and heat it.
• Then add the sugar and stir it to dissolve.
• Add the shredded coconut and stir it to mix it continuously till the mixture becomes sticky and well mixed.
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• In between add cardamom powder, crashed cardamom and kismis.
• As soon as you see the mixture binding together, remove from the stove and spread it in a flat plate to cool fast. Remember one thing that if the mixture cools too much you would not be able to mold them properly.
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• So after pouring it in a plate, very fast you have to make the ladoos, otherwise it will become hard. Here you can take help of another person. While making ladoos, use ghee in palm and put a cup of cold water ready, in case the mixture sticks in palm.
• Some portion of the mixture you can use to make narkel sandesh if you have moulds, if you don’t have molds, you can make them into narus or laddus.
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• Now take about 2 tbsp of the mixture and try to shape them into a sandesh by using the moulds.
• Take the molds, wash them and apply some oil on them, then take some portion of the mixture and put it on the mould and press it so that it comes to shape.
• Now allow them to come in room temperature.
• Now the narus are ready. You can taste it now or preserve it in an air tight bottle.