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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 minutes
Cook Time 15 minutes minutes
- 1 cup Fresh Coconut
- 1/2 cup Jaggery
- 1 or 2 pods Cardamom
- 1 tbsp Ghee
Take a fresh coconut, cut into small pieces, and pulse them in the blender. Take a pan and add the freshly grated coconut.
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.
Add cardamom powder. Mix well.
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.
- Completely let the moisture gets evaporated and the mixture gets slightly thick else the ladoo will spoil in a day or 2.