Let me wish all my readers and friends who are celebrating 'Happy Eid' well in advance.
Coconut Ladoo (Nariyal Ladoo) which is also known as Kobbari Louz(Louse) or 'Kobbari Undalu' in Andhra is a very simple sweet to prepare. My mom prepares this mixture as a filling for Coconut Holige and Kudumulu (Modak) and we used to eat few portion of poornam just like that but we never had prepared it as a sweet by itself. My MIL prepares this ladoo quite often to use up the fresh coconuts which she has at home always.
Also check out other Sweet varieties for Diwali in my blog here:
Yields: 10-12 ladoos | Shelf life: upto a week
Prep time:15 mins | Cooking time: 15 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets
1 1/2 cups grated fresh Coconut
1 cup grated good quality Jaggery
1 tsp Ghee
1/2 tsp Cardamom powder
- In a thick bottomed pan/kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture. It takes 10-12 minutes and keep stirring it occasionally.
- Add ghee and cardamom powder to it and mix well and let the mixture cool completely and prepare round balls out of it.
Arrange them in a single layer and store it in an air tight container.
- If you find it difficult to grate the fresh coconut, you can even grind the fresh coconut pieces in whipper mode to a coarse mix by running it in whipper mode.
- You can even replace jaggery with sugar in the recipe and follow the same process.