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Kobbari Louju
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Kobbari Louju | Coconut jaggery Ladoo

Freshly grated coconut mixed with jaggery and cooked.
Course Sweet
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1 cup Fresh Coconut
  • 1/2 cup Jaggery
  • 1 or 2 pods Cardamom
  • 1 tbsp Ghee

Instructions

  • Take a fresh coconut, cut into small pieces, and pulse them in the blender. Take a pan and add the freshly grated coconut.
    Kobbari Louju
  • Add half cup of jaggery. Cook them on a low flame.
  • Slowly jaggery gets melting and coconut will cook with the jaggery syrup. If required add 1-2 spoons of water.
    Kobbari Louju
  • Add cardamom powder. Mix well.
    Kobbari Louju
  • Continue to cook until the moisture gets evaporated. Add ghee, mix well, and turn off the flame. Let the mixture slightly cool down.
  • Take a small portion of the mixture and roll them into bite-size balls. Repeat this step for the remaining mixture. and keep them aside.
  • Delicious kobbari louju or coconut ladoo is ready to eat. They stay fresh for a week.
    Kobbari Louju

Notes

  1. Completely let the moisture gets evaporated and the mixture gets slightly thick else the ladoo will spoil in a day or 2.