tag:blogger.com,1999:blog-2965802836835661062.post8404745475601938991..comments2024-03-23T18:08:41.392+08:00Comments on THE CHEF and HER KITCHEN: Kova Kobbari Kajjikayalu | Kova Kobbari Laddu | Stuffed Koa Laddu | Diwali Sweets Recipeschef and her kitchenhttp://www.blogger.com/profile/04425946065196233777noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2965802836835661062.post-61365152261891151832015-11-10T09:15:21.278+08:002015-11-10T09:15:21.278+08:00hi prathima garu. There is a traditional kova kajj...hi prathima garu. There is a traditional kova kajjikayi recipe - where the outer sugar shell is made with milk or water and sugar - melted and beaten till it becomes soft dough like. that is the shell and coconut ball stuffed and made in to a laddoo. This shell, hardens slightly when dry. I am loking for those measurements for the shell. I would appreciate if you can give these. Thanks a lot. Sujatahttps://www.blogger.com/profile/02009906066218959618noreply@blogger.comtag:blogger.com,1999:blog-2965802836835661062.post-91614844848360563492015-11-07T06:54:52.989+08:002015-11-07T06:54:52.989+08:00This looks so yummy and easy. And since it has no ...This looks so yummy and easy. And since it has no butter fat or ghee, low calorie!! I can't get khoya here in Japan, could I use lots of powdered milk to make it, I wonder??Pamela Takeshigehttps://www.blogger.com/profile/13506599682765887001noreply@blogger.com