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Coconut and Date-Palm Jaggery Laddoo (narkel nolen gurer nadu)

September 09, 2018
Coconut and Date-Palm Jaggery Laddoo (narkel nolen gurer nadu)

We all, as human beings possess certain inherent attributes that give us immense pleasure, that we love to cherish over time. But there are some traits that we inherit from our parents, grandparents that remind us of their presence & importance in our lives and brings a smile to our face. No matter how far we are, it is these traits and cherished memories that help us stay connected. My dad has a habit of eating something sweet as soon as he wakes up from his afternoon nap and among us 3 siblings I am the proud recipient of this acquired quality.

A sudden urge for some sweet leads me into the kitchen this afternoon. I was not in a mood for elaborate indulgence but neither could satiate my craving with raisins. So a quick survey of the pantry and fridge got me my answer. Half coconut from yesterday’s puja, waiting to be turned into some delicacy. And a ball of nolen gur (date palm jaggery) that have been saved for an occasional indulgence. So here it is, narkel nolen gurer nadu (coconut and date palm jaggery laddoo). Easy, no-fuss, 2-ingredient laddoo brimming with healthful properties.

Date palm jaggery also known as nolen gur or patali gur in Bengali, is mainly produced in West Bengal, India. It is made by boiling the sap of date palm tree. Due to continuous boiling, the jaggery changes its color from translucent to dark brown. Owing to high iron content, it increases hemoglobin level. It is also rich in magnesium, antioxidants and helps improve digestion. These are a few among the many healthful properties of date palm jaggery.

But as this jaggery is not easily available everywhere, you can use normal jaggery also, which will equally justify the taste. It is a good option for vegan. Do try this laddoo, I guarantee you won’t be disappointed!!

Coconut and Date-Palm Jaggery Laddoo (narkel nolen gurer nadu)

An easy, no-fuss, 2-ingredient laddoo brimming with healthful properties.

Prep Time

15 Minutes

Cooking Time

15 Minutes




  • 2 cup Grated coconut
  • 1/2 cup Date-palm jaggery or regular jaggery


  • Heat a pan, add coconut and jaggery. Cook on low to medium flame, keep stirring.
  • When water from jaggery dries out and it feels sticky, switch off the flame.
  • To check the consistency, put a bit of mixture on a plate. After a minute rub it between your thumb and fore finger. If you feel the stickiness in the mixture then it is ready.
  • Let it come to room temperature then take a spoonful of mixture and start shaping into a ball. Let it cool down, then store in air tight container.


**These laddoos will remain good at room temperature for around a week. If you want to store for longer period then store in fridge.