Name: Coconut Ladoo | Kobbari Laddu | Coconut Jaggery Ladoo Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: Jaggery – 1 cup; Water – 1 glass (150 ml.); Fresh coconut grate – 1 bowl; Cardamom powder – ½ tbsp.

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Coconut Ladoo or Kobbari Laddu is one of the easy and nutrition-rich sweets of South India. If you are planning to make sweet recipes for upcoming festivals then this will save you time.

This recipe can be made in different ways but traditionally it’s made using fresh coconut grate and jaggery. If you want you can substitute with sugar but jaggery not only gives good taste but also good for health.

We have used minimal ingredients where coconut is our main ingredient, jaggery acts like a sweetener and bonding ingredient and cardamom powder gives aroma and flavor.

To enhance the flavor of this recipe, we can roast the coconut in ghee or add condensed milk or milk solids instead of jaggery as sweeteners.

Based on the quality of jaggery, color of this Coconut Ladoo or Kobbari Laddu varies and based on the ingredients we use flavor of this recipe varies.

Usually, people who have low blood count doctors prescribe this recipe. My mom used to make this recipe frequently during my childhood.

In Andhra combination of jaggery and coconut is called with the name poornam. To get non-sticky and perfect bonding jaggery syrup plays an important role.

Contents

TIPS to make perfect Coconut Ladoo or Kobbari Laddu:

When choosing jaggery, avoid salted variant. We can even substitute with sugar.
As we need to make jaggery syrup, it’s a good idea to filter syrup for any stones or foreign particles.
While making jaggery syrup do not put more water so that it takes time to get a thick syrup.
Sprinkling cardamom powder will enhance the aroma of this recipe.
We can add dry fruits but simple jaggery, coconut mix tastes great.
While coconut mix is hot, we need to press and make Laddu or else mix becomes hard.
We can make use of dry coconut but fresh grate tastes great.
Coconut and jaggery syrup must be cooked so that coconut not only cooks but absorbs the sweet flavor of jaggery.

Coconut Ladoo | Kobbari Laddu | Coconut Jaggery Ladoo Recipe

CoconutLadoo or Kobbari Laddu is one of the easy and nutrition-rich sweets of SouthIndia. If you are planning to make sweet recipes for upcoming festivals then this will save you time.

Course Sweets

Cuisine Andhra, Indian

Keyword Coconut Ladoo, Kobbari Laddu

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 Small Bowl

Author Uppada Lakshmi

Ingredients

Jaggery – 1 cup
Water – 1 glass 150 ml.
Fresh coconut grate – 1 bowl
Cardamom powder – ½ tbsp.

Instructions

I have used a large block of jaggery purchased from my village to avoid added preservatives.
To remove foreign particles I have melted jaggery in a small vessel by adding little water.
With the help of colander, I removed dust and foreign particles.
Put this syrup in a pan and bring it to boil. Water needs to be in less proportion based on the jaggery added.
Once jaggery syrup starts boiling, add freshly grated coconut and cook till you get a thick mixture.
We can even add little ghee but make sure consistency doesn’t become lost.
When the mix becomes thick sprinkle cardamom powder and mix well.
Once cooked, put this mix in a plate and spread to cool.
While the mix is mildly hot, take small portions and press and roll within hands to make a ball shape.
Based on the syrup Coconut Ladoo or Kobbari Laddu turns soft or hard.
Offer this recipe as naivedyam (prasadam) and store in an air-tight container to keep fresh for a week.