Coconut and Gur Bake Recipe: Think of the sweets from your grandmother’s kitchen. Many of them came down to two humble things: fresh coconut and gur. Narkel naru, nariyal ladoo, patishapta, coconut barfi. Different names and different states, but the same comforting combination of nutty coconut and warm, caramel-like jaggery.
These coconut and gur bakes take that old pairing and put it in the oven. They’re chewy at the edges, soft inside, and full of the flavour you grew up with. There’s no refined sugar and no fancy equipment, just ingredients you probably already have.
Why this pairing works so well
Coconut is naturally rich and slightly sweet, with a soft, chewy bite. Gur adds depth, a toffee-like sweetness that white sugar can’t match. Together they taste festive without being heavy, and a little cardamom pulls it all together.
It’s also a combination that has been loved in Indian homes for generations, so these bakes feel familiar the moment you taste them.
What you’ll need
Makes about 12 bakes
For the bakes:
- 1½ cups grated coconut (fresh is best, or use desiccated coconut)
- ¾ cup grated or powdered gur (jaggery)
- 1 cup whole wheat flour
- ¼ cup rice flour or semolina (suji), for a slightly crisp edge
- ⅓ cup ghee, melted
- 3 to 4 tbsp milk, as needed
- ½ tsp cardamom powder
- ½ tsp baking powder
- A pinch of salt
For the topping:
- A few cashew or almond pieces
- A little extra coconut for sprinkling
First, prepare the coconut and gur
This step gives the bakes their traditional flavour.
- Warm a pan on low heat and add the grated coconut and gur.
- Stir for 3 to 4 minutes until the gur melts and coats the coconut. The mixture will look sticky and smell lovely.
- Switch off the heat and let it cool completely. If you use it hot, it will melt the ghee in the dough.
If you’re using desiccated coconut, add 2 tablespoons of milk to the pan so it softens and absorbs the gur.
How to make them
- Get ready. Preheat the oven to 170°C. Line a baking tray with parchment paper.
- Make the dough. In a large bowl, mix the whole wheat flour, rice flour, baking powder, cardamom and salt. Add the melted ghee and rub it in with your fingers until the mixture looks like breadcrumbs.
- Add the filling. Add the cooled coconut and gur mixture and mix well.
- Bring it together. Add milk a spoonful at a time until the dough holds together when pressed. It should be soft but not sticky.
- Shape. Take small portions, roll them into balls, and flatten them lightly into thick rounds. Place them on the tray with a little space between each one. Press a piece of nut on top.
- Bake. Bake for 18 to 22 minutes, until the edges turn golden brown.
- Cool. Let them rest on the tray for 10 minutes. They’re soft when hot and firm up as they cool.
Tips for perfect bakes
- Cool the filling fully. Warm gur melts the ghee and makes the dough greasy and flat.
- Use fresh coconut if you can. It gives a juicier, more authentic taste. If it’s very moist, squeeze out the extra water.
- Powder the gur. Fine gur melts evenly and avoids hard lumps in the bake.
- Don’t overbake. Gur browns quickly. Take them out when the edges are golden, not dark.
- Press, don’t knead. Light handling keeps the bakes soft instead of hard.
Easy variations
- Eggless and vegan: Replace the ghee with coconut oil and the milk with coconut or almond milk.
- Gluten-friendly: Use only rice flour and a little extra ghee. The bakes will be more crumbly.
- Sesame twist: Add 2 tablespoons of roasted white sesame seeds to the dough, which is a traditional winter pairing with gur.
- Festive flavour: Add a pinch of nutmeg, or a few strands of saffron soaked in the milk.
- Bar version: Press the dough into a lined square tin, bake for 25 minutes, and cut into squares.
- Stuffed version: Make a plain dough and use the coconut-gur mixture as a filling inside, like a mini baked karanji.
No oven? Use a kadhai
Heat a heavy-bottomed kadhai on low for 10 minutes with a stand inside and the lid on. Place the tray inside, cover, and bake on low heat for 25 to 30 minutes. Check the bottoms from the 20-minute mark, because gur can brown quickly.
How to serve them
These are lovely with a hot cup of chai or filter coffee. They also work as a light dessert after a heavy festive meal. Arrange them on a brass plate with a few marigold petals for a traditional Diwali look.
How to store them
Store in an airtight container at room temperature for up to 5 days. Because of the fresh coconut, it’s safest to keep them in the fridge if you used fresh grated coconut, where they stay good for up to 7 days. With desiccated coconut, they last a little longer at room temperature, around 7 days. Don’t store them while warm, or they’ll turn soft and sticky.
A gift worth giving
Pack a few in a small steel tin or a clay container, add a tag that reads “Made with coconut and gur,” and tie it with jute string. It’s a gift that feels nostalgic and homemade, and people appreciate the effort.
A quick note
Gur and coconut are less processed than white sugar and refined ingredients, but they still contain sugar and fat. Enjoy these in moderation, especially if you’re managing diabetes or a health condition, and check with your doctor or dietitian if needed.
Final thoughts
Traditional recipes stay alive because people keep making them, even in new ways. With a little baking, the old combination of coconut and gur feels fresh again and still tastes like home.
Try a batch this Diwali, and you may find it becomes a new tradition of its own.
Happy Diwali! 🪔
Also Read:
Coconut and Gur Bakes
Ingredients
Method
- Warm a pan on low heat and add the grated coconut and gur. Stir for 3 to 4 minutes until the gur melts and coats the coconut. If using desiccated coconut, add 2 tablespoons of milk. Switch off the heat and cool completely.
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large bowl, mix the whole wheat flour, rice flour, baking powder, cardamom and salt. Add the melted ghee and rub it in with your fingers until the mixture looks like breadcrumbs.
- Add the cooled coconut and gur mixture and mix well.
- Add milk a spoonful at a time until the dough holds together when pressed. It should be soft but not sticky.
- Roll small portions into balls, flatten lightly into thick rounds, and place on the tray with space between each. Press a piece of nut on top.
- Bake for 18 to 22 minutes, until the edges turn golden brown.
- Rest on the tray for 10 minutes. They firm up as they cool.
Notes
- Cool the coconut and gur mixture fully, or it will melt the ghee and make the dough greasy.
- Use fresh coconut for the best flavour. If it’s very moist, squeeze out the extra water.
- Powder the gur so it melts evenly.
- Don’t overbake. Gur browns quickly, so take them out when the edges are golden.
- Vegan: use coconut oil instead of ghee and coconut or almond milk.
- Gluten-friendly: use only rice flour with a little extra ghee. The bakes will be more crumbly.
- Sesame twist: add 2 tablespoons of roasted white sesame seeds.
- Bar version: press the dough into a lined square tin and bake for 25 minutes.
- No oven: bake in a covered kadhai on low heat with a stand inside for 25-30 minutes. Check the bottoms from 20 minutes.
- Storage: 5 days at room temperature with desiccated coconut (up to 7), or up to 7 days in the fridge with fresh coconut.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.
