Hope you had a nice Durga Puja, spending time with family amidst the pandemic. I cannot believe one more Durga Puja gone and its already Bijaya time. Growing up Bijaya was a big thing in our family. Our entire family, no matter where they were used to visit us on the last day of Durga Puja for the big Bengali lunch with lots and lots of fish recipes. After 4 days of eating vegetarian meals, its tasted the best meal ever.
Bijaya also meant a lot of sweets, epecially narkel nadu and nimki. My mom used to still makes a whole bunch of narus every Durga pujo, though my favorite is the naru with sugar, jaggery coconut laddo or gurer nadu is not far behind.
2 coconuts, grated
1-1/2 cup jaggery
3 – 4 tablespoon milk powder
4 green cardamom, crushed
A pinch of edible camphor
In a big bowl, mix the coconut and the jaggery. With your hands, mix well.
Transfer it to a thick bottom wok and heat on medium-low flame. Keep stirring often so that it doesn’t stick
Stir for 10-15 minutes, the coconut mix will start to thicken and turn sticky. Add the crushed cardamom and mix in the milk powder one tablespoon at a time. Cook for a couple more minutes. Add the camphor and stir.
Transfer a plate, the mix will be hot, so using a spoon separate it into portions, and once it get cool enough to touch, start making balls with each portion.
Store the naru in air tight jar for up to a month.
Notes: If you are using frozen grated coconut, then defrost and mix with 1/4 cup of milk and blend in a blender, then add the jaggery.
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