Step-by-step
1
firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.
2
saute for 5 minutes or until the moisture from coconut is dried slightly.
3
add 1 cup jaggery and cook on medium flame.
4
cook until the jaggery melts and everything is combined well.
5
continue to cook until the mixture starts to hold shape.
6
further, add ¼ tsp cardamom powder and mix well.
7
prepare ball-sized ladoo when it is warm.
8
finally, enjoy kobbari laddu for a week when stored in an airtight container.
Video
Notes
- firstly, if using desiccated coconut then the cooking time reduces.
- also, adjust the amount of jaggery based on sweetness.
- additionally, adding cashews or any dry fruits optional.
- finally, kobbari laddu recipe tastes great when prepared with fresh coconut.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kobbari-laddu-recipe-coconut-jaggery/