The delicious Narkeler Tokti, which is practically lost to history, was once the epitome of Bijoya Dashami celebrations. This unique occasion was associated with a variety of coconut-based desserts during the time of the Dida-Thakuma (grandmothers), including Narkeler Tokti, Sandesh, and Naru. These were the comforting foods that drew family and friends together for Durga Puja, capturing the warmth and love they shared.

If I look back 30 to 40 years, I vividly recall the cherished moments when relatives would visit our home to celebrate Durga Puja. My mother would lovingly serve them these coconut delicacies, particularly the Narkeler Tokti, and Sondesh. It wasn’t just about the food; it was a gesture of love and intimacy, a way of expressing our deep connection with one another.

Narkeler Tokti was not only a dessert; it was a representation of tradition and a way for us to show our loved ones how much we cared for them. The ability to bring people together, cross-generational divides, and create enduring memories lay in these delicious sweets.

It’s time to bring back the allure of these virtually extinct coconut-based treats. We’re thrilled to provide you with the delicious Narkeler Tokti recipe in this blog article. So let’s go out on a trip to revive the lovely customs of the past and bring back the warmth and love of the past.

Table of Contents

Narkeler Tokti Ingredients:

1 coconut (narkel)
1 cup Sugar
Water as needed

How To Make Narkeler Tokti

Prepare the Coconut:
- Break the coconuts.
- Carefully scrape the coconut flesh from the coconuts, ensuring no hard or woody bits remain. Use a coconut scraper or traditional kuruni for this process.
Cook the Mixture:
- In a deep-bottomed pan, combine the scraped coconut and sugar.
- Heat this mixture over low heat, stirring continuously until the sugar dissolves. This should take about 15-20 minutes.
Solidify and Shape:
- When the coconut mixture begins to solidify or thicken, remove it from the heat.
- Pour the mixture onto a flattened surface or tray.
Shape the Barfi:
- Spread the mixture evenly on the tray using your palm. If the mixture is too hot to handle, lightly grease your palm with water and tap gently.
Cut into Shapes:
- Use a knife to cut the solidified mixture into diamond or barfi shapes.
Allow to Cool:
- Let the Tokti / Barfi cool for a few hours until it sets.
Storage:
- To keep your Tokti fresh and flavorful, store it in an airtight container. Choose a container with a tight seal to prevent air and moisture from affecting the texture and taste

Serving Suggestion:

Serve Tokti on a banana leaf for a traditional Bengali presentation, which is a custom for festivals and special occasions.

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