Anand Nadu
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Ananda Nadu is a traditional Bengali sweet. It is a home-made coconut sweet, commonly prepared in Puja. It has a unique taste. Sometimes it is also called Ichhe Nadu.

“Ananda” means “joy”. Usually, Ananda nadu is prepared at home and distributed among the friends and relatives in few specific joyful occasions like wedding, Annaprasan ( that is the first-rice ceremony) of a new-born, or Upanayan (that is the thread ceremony). Traditionally, Anand Nadu is not prepared by all Bengalis.

Preparation of Ananda Nadu is not so complicated, it is easy to prepare. Anyone can prepare this tasteful recipe at their home. It requires only a few ingredients, which are usually available in our kitchen.

Anand Nadu 1

Ingredients –

  • Atta: 200g
  • Coconut (grated): 250g
  • Salt: a pinch
  • Jaggery: 250g
  • Sesame seeds:50g
  • Any oil: 250ml

How to prepare –

Preparation Time- 10 mins

Cooking time- 15 mins

  1. Finely grate a big size coconut.
  2. Take wheat flour (atta) and grated coconut in a bowl and kneaded to mix well.
  3. Add a pinch of salt and mix again.
  4. Add jaggery to the mixture, mix well.
  5. Now apply little oil in your hand and a flat plate, shape the mixture as small balls (Nadu).
  6. Then these small balls are rolled over the white sesame seeds (sadatil) to coat the nadu with till.
  7. Heat the oil in a small kadai, deep fry the nadu in oil initially 5 minutes at medium flame.
  8. Now remove the prepared Ananda nadu from the kadai, soaked the excess oil in the tissue paper, cover both the side with tissue paper and kept aside at room temperature for cooling.
  9. When the Nadu become cool, it should be stored in the covered container for future use.

How to serve-

These nadus are nutritious, tasteful home-made sweets. These can be taken as a snack. An adult man or woman can consume 2-4 nadus at a time. They can also be consumed along with other foods like puffed rice (Muri).


This is dry food, no water is added during the preparation of the Nadu, so they can be stored for a longer time without using any preservatives. Jaggery plays the role of natural preservative.This sweet crispy nadu can be stored for a month in the refrigerator. Even at room temperature, it can be kept well for more than two weeks.

Nutritive value

Per 100 g of Ananda Nadu contains –

  • Protein – 4.60 g
  • Fat – 37.93 g
  • Carbohydrate – 42.13 g
  • Dietary fiber- 1.43 g
  • Energy – 528.10 Kcal
  • Calcium – 104.6 mg
  • Phosphorus – 169.5 mg
  •   Iron – 2.53 g
Anand Nadu 2

Health Benefits

Ananda Nadu is yummy, highly nutritious, home-made traditional sweet. It has many health benefits

  • Since it is a high-calorie food, high-fat food, it is good for growing children, pregnant women, and lactating mothers.
  • It supplies a moderate amount of carbohydrates and proteins.
  • It is rich in minerals like calcium, phosphorus, and iron, so regular consumption will be beneficial for improving general health.

Points to remember –

  • Since it is a rich source of both fats and simple sugars, so eat in moderation
  • As it is a sweet, sticky food, the children should wash mouth after taking nadu to prevent dental caries.

Also, read –

Recipe of instant breakfast cereal

Recipe of peanut butter

Recipe of chocolate

Recipe of Mukhwas for controlling sweet craving

Homemade health drink recipe

Bottom Line

Ananda Nadu is sweet, commonly prepared at home in the family occasions like wedding, Annaprasan or Upanayan. This item is a traditional recipe for Bengali communities, usually available at shops. It is a highly nutritious, pure vegetarian recipe. Anyone can consume this nadus at any time. This nadus are high energy, high fat, high sugar, tasteful sweet item. It is good nutrient-dense food for the children, adolescent boys and girls, pregnant women and lactating mothers.

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Dr. Sagarika Chakraborty was awarded her doctorate in Food and Nutrition from University of Calcutta (C.U.) in 2017. She is an experienced Researcher, working in the field of Food Science for more than 12 years and published papers in international and national journal. She has also presented papers in national conferences.

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