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Secret Tips To Make Perfect Coconut Naru At Home
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News18•17-10-2026, 17:17
Secret Tips To Make Perfect Coconut Naru At Home
- •Choose a medium-sized coconut that is neither too tender nor too dry for making the best naru.
- •Grate the coconut as finely as possible to ensure smooth and easily roundable naru.
- •Mix 500 grams of grated coconut with 300 grams of jaggery and 100 grams of sugar in proportions.
- •Stir continuously on medium heat to let the sugar and jaggery caramelize without sticking to the wok.
- •Shape the warm mixture into 12-gram naru using your palms and place them on a ghee-greased plate.
Key Questions Answered
Medium-sized coconuts where the inside flesh is situated somewhere between soft and firm are ideal for making good grated coconut for naru. Tender coconuts lack sufficient flesh and spoil easily, while very dry or old coconuts become too oily and hard.
For every 500 grams of finely grated coconut, you should use 300 grams of sugarcane jaggery and a total of 100 grams of sugar, with 75 grams mixed initially and the remaining 25 grams added later for a crunchy texture.
You should shape the naru while the coconut mixture is still warm by pressing it between your palms. Each individual naru should measure about 12 grams before placing them onto a ghee-greased plate to set.
