Narkel Naru (Bengali Coconut and Jaggery Balls)
Soft, chewy coconut balls bound with caramel-dark jaggery and scented with cardamom. Simple, and ready in about 25 minutes.
- Time25 min
- LevelEasy
- Costabout £0.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 109kcal
- 12.6gcarbs
- 10.5gof which sugars
- 6.6gfat
- 5.2gsaturates
- 0.6gprotein
- 1.7gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the jaggery and water in a heavy pan over a low heat. Stir until melted, then bubble for 3 to 4 minutes until thick and syrupy.
4 min - 2
Strain through a sieve to remove any grit and return to the pan.
- 3
Stir in the coconut and cardamom. Cook over a low heat for 4 to 5 minutes, stirring, until the mixture comes away from the pan and holds together.
5 min - 4
Take off the heat and let it cool for 2 to 3 minutes, until warm enough to handle but not hard.
2 min 30 s - 5
Grease your hands with the coconut oil and roll the mixture into 12 balls. Work quickly, because it sets as it cools.
- 6
Leave on a plate for 20 minutes to firm up. Keep in a tin for up to 5 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
