Bangladeshi Narkel Naru: Sweet Coconut and Jaggery Balls

In a large non-stick pan, combine the grated date jaggery and 1/4 cup water. Cook over medium heat, stirring constantly, until the jaggery melts completely and forms a thick syrup, about 5-7 minutes.

Add the freshly grated coconut to the jaggery syrup. Continue to cook over medium-low heat, stirring frequently, for 10-12 minutes, or until the mixture thickens and starts to pull away from the sides of the pan.

Stir in the cardamom powder and ghee. Mix well to combine, ensuring the ghee is fully incorporated into the coconut mixture. Cook for another 2-3 minutes.

Remove the pan from the heat and let the mixture cool slightly for 5 minutes. It should still be warm enough to handle but not too hot.

Lightly grease your palms with a little ghee or oil. Take small portions of the warm coconut mixture (about 1 tablespoon each) and roll them into smooth, round balls, approximately 1 inch in diameter.

Place the formed Narkel Naru on a plate or tray lined with parchment paper. Allow them to cool completely at room temperature for at least 30 minutes to firm up before serving.