How to prepare Narkel Nadu | Cook like a Bong

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Narkel Nadu

3 September 2009 1,550 views 15 Comments

“Mushikavaahana modaka hastha,
Chaamara karna vilambitha sutra,
Vaamana rupa maheshwara putra,
Vighna vinaayaka paada namasthe”

“O Lord Vinayaka! The remover of all obstacles, the son of Lord Shiva, with a form which is very short, with mouse as Thy vehicle, with sweet pudding in hand, with wide ears and long hanging trunk, I prostrate at Thy lotus-like Feet!”

Homecoming

Ganesh Chaturthi is over (here’s my earlier post on Ganesh Chaturthi) and at home I and my sister are still sneaking into mom’s kitchen to get hold of the left over sweets (prasad). It really feels great to come back home after 2 long years and again indulge into those silly things that I left back here in Kolkata. Ganesh Chaturthi is just a reason for celebration. Even a few years back there were no such celebrations at home and no special puja for Ganeshji. The only way to remember this day was to see the calendar or the telecast of Ganesh idol immersion in Mumbai.

Narkel Nadu

Flashback

Quite a few years back, during Durga Bishorjon (durga idol immersion), my sister started howling when the Ganesha deity was about to be thrown into water. She was a little kid then. And that’s when mom’s fascination with the elephant headed deity (no offense intended) started. While coming back home shebrought a small Ganesh idol made of brass. Eventually, collecting Ganesh idols became her hobby and she now has 60 odd Ganeshas of myriad variety. May be I’ll click some photos sometime later and post it here in our blog.

Narkel Nadu

During Ganesh Chaturthi this year it was my work to prepare the Nariyal Laddu (coconut laddu), better know as narkel naadu (nadu or naru) in Bengali. I just thought of sharing this recipe with you all. I prepared it with sugar, but even the combination of jaggery (here’s how Navita prepared it) tastes good.

Preparation time: 15min

Cooking time: 7-8min

Makes 15 naadu

Ingredients:

Coconut (Narkel): 1

Sugar (Chini): 250gms

Khoya kheer: 100gms

Cardamom powder (Elaichi guro): ½ teaspoon

Preparation:

Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
Take the wok out of the flame as soon as the coconut starts to get sticky
Let it cool till you are able to touch it with your hand
Make small one inch size balls with this

Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.

15 Comments »

Soma said:

amake naRa dilye:-) i am drooling here. i have been planning to do this for the longest time, kintu ar kore otha hochey na. seeing this might jsut inspire me:-)
Soma´s last blog ..Rainier Cherries

[Reply]

Sudeshna Banerjee Reply:
September 4th, 2009 at 7:49 AM

Soma,
Eta amar khetreo haye thake, Pujo asche, ebar nadu baniyo barite. Bijayate sabar bari giye naru collect korbar ekta aladai anada chilo . Ekhan seta parina tai nijekei toiri korte haye.

[Reply]

# 3 September 2009 at 9:03 PM

Monika said:

Hello again!
This looks lovely. What is koya kheer I am unsure of what it is xxx

[Reply]

Sudeshna Banerjee Reply:
September 4th, 2009 at 7:47 AM

Monika,
Thanks for your comment and its great to see your presence here. Khoya kheer is actually cooked milk concentrate, I’m sure you can get it at the Indian store it looks like a mass of creamish colour sandesh. If you don’t get it don’t worry, you can prepare it at home, see this link for details – http://bit.ly/L4bB1

[Reply]

Monika Reply:
September 7th, 2009 at 10:59 PM

Hi If I substitute the khoya kheer (due to allergies) should I add 350 grams of sugar instead of 250.

Thanks xxx

[Reply]

Sudeshna Banerjee Reply:
September 7th, 2009 at 11:22 PM

Monika,
That would be great. You can just leave out the khoya kheer.

# 3 September 2009 at 9:47 PM

Divya Vikram said:

I remember trying this for the first time and it resulted in a whole mass and couldnt be shaped. Yours looks perfect.
Divya Vikram´s last blog ..Free Coupons Giveaway !

[Reply]

Sudeshna Banerjee Reply:
September 4th, 2009 at 6:15 PM

There is really a trick into it, I hope if you follow these steps it will be right, and don’t take much time in shaping those, try doing it before they get cold.

[Reply]

# 4 September 2009 at 8:39 AM

suparna said:

hi Sudeshna,
The narkel nadu looks yummy,I didnt know that koha is added to coconut laddao’s,thanks. I love all your recipes keep them coming

Belated Ganesh Chaturthi greetings to u and your family
Enjoy
tc

[Reply]

Sudeshna Banerjee Reply:
September 4th, 2009 at 6:17 PM

Suparna,
Greeting to you and your family too:). I’ll surely right about more recipes, and please do let me know if you want any special recipe.

[Reply]

# 4 September 2009 at 10:45 AM

Priti said:

Ummm wow…looks delicious…
Priti´s last blog ..Patato & Carrot Fry with Sesame

[Reply]

Sudeshna Banerjee Reply:
September 5th, 2009 at 10:13 PM

Thanks Priti, it was the only one left when I came back home after college (was in a hurry so couldn’t click the whole stack of nadus before leaving in the morning )

[Reply]

# 5 September 2009 at 5:58 PM

Indrani said:

ufffff…chinir nadu, my favorite….kintu ami khoya use karina karan amar khoyar taste ekdom bhalo lage na…naru looks perfect and thanks for linking my recipe..ami tomake interview ta pathachchi..sorry for late

[Reply]

Sudeshna Banerjee Reply:
September 7th, 2009 at 4:56 PM

Chinir naru te khoya charao khub bhalo lage, ami khoya ta diyechilam binding ta jate bhalo haye:). Thanks for sending the mail.

[Reply]

# 7 September 2009 at 9:26 AM

September Monthly Roundup at Bengali Cuisine | Cook like a Bong said:

[...] Narkel Nadu [...]

# 1 October 2009 at 7:29 PM