Jaggery Coconut Ladoo, also known as Kobbari Louz, is eaten in Andhra Pradesh. These ladoos are very tasty and have a big nutritive value.
11/2 Cup grated coconut
½ Cup jaggery
¼ Tablespoon cardamom powder
1 Tablespoon Ghee
½ Cup water
How to prepare
Take a flat-bottomed vessel and place it on low flame. Allow the powdered jaggery mixed with some water to melt in it. Once it is melted, filter the jaggery syrup using a strainer to remove the sediments.
Now, in a heavy bottom pan, add ghee and the grated coconut. Saute for five minutes on a low flame. Then, pour in the jaggery syrup and mix it well.
Add the cardamom powder and stir it well.
Cook till the moisture evaporates from the mixture and it becomes a little thick. Once it reaches the right texture, shift from fire and allow it to cool.
Finally, grease your palms with ghee and take some of the mixtures and roll them to make like round balls.