Narkel Nadu

“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.

Further Reading –  Indrani’s style

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19 thoughts on “Narkel Nadu

  1. Hi, First I would say thanks to you for this wonderful n especially quick recipe. Before I had different idea of making narkel nado, like it should be time taking etc. But seeing yours, it changed my mind. I am gonna try it very soon and will be back then 🙂

    1. Piyali,
      Thanks a lot for comment. Please do try it and let us know how it turned out. Narkel nadu is not that time taking, but when you prepare it just be cautious how much time you are spending on cooking it. Too much cooking of the coconut and you wont be able to make the balls.

  2. 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

  3. 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

    1. 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

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