Bengali Narkel Naru

Before you put the pan on the heat, combine the freshly grated coconut and the finely grated date palm jaggery (nolen gur) in a heavy-bottomed pan or kadhai. Rub them together with your hands; the friction and the warmth of the room start the jaggery melting, which moistens the coconut.

Transfer the pan to a low-medium heat source. Stir continuously. The jaggery will melt and bubble.

Persist with the thermal reduction and stirring until all excess moisture evaporates. The mixture must transition into a generous, dark, and sticky mass that binds together, cleanly releasing from the sides of the pan.

Fold in the cardamom powder, make sure it is evenly spread through, and turn off the heat at once. Tip the very hot mixture onto a wide platter so it cools down quickly.

Working while the mixture is still warm, grease your palms with a little ghee. Take small, uniform portions and roll them firmly between your hands, forcing them into smooth, dense spheres.

Arrange the formed narus on a flat plate to let them set and cool before storing them airtight.