Kobbari Louz | Coconut Ladoo Recipe | Easy Diwali Sweets

 

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. 

Back home, my mom always prepares this by grating the fresh coconut leaving the black portions which is bit time consuming but worth the effort. My MIL takes the easy route by grinding the coconut pieces in a mixer to a coarse mixture and proceed with the recipe. You can prepare it either ways, but I would ideally vote for the freshly grated coconut because it retains the moisture of the coconut in a better way and also enhances the taste.

On those lazy days you can go ahead and grind the coconut pieces to a coarse mixture and proceed with the recipe, it tastes delicious either ways but the grated coconut ladoos are more juicier and soft. I have used ground coconut pieces in this recipe. Also jaggery plays a major role while making these kind of sweets, use a good quality jaggery to prepare this sweet. It is a simple and straight forward recipe with minimal ingredients that you cannot go wrong in any way. This recipe is definitely a saviour if you have to use the fresh coconuts at home, try this out!!

Also check out other Sweet varieties for Diwali in my blog here:

• 7 cups Burfi | 7 cups Cake 
• Ariselu | Adhirasam | Kajjaya  
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kobbari Boorelu | Kobbari Vadalu - Andhra Special
• Minapa Sunni vundalu /Urad dal Laddoos
• Oats and Fry fruits Ladoo -Sugar free and Fat free

 

Kobbari Louz | Coconut Ladoo | Nariyal Ladoo Recipe:

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

Ingredients:

1 1/2 cups grated fresh Coconut

1 cup grated good quality Jaggery

1 tsp Ghee

1/2 tsp Cardamom powder

Method:

• 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.

Notes:

1. 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.
2. You can even replace jaggery with sugar in the recipe and follow the same process.
3. The addition of cardamom powder makes it more flavourful, so do not miss it.
   
   

    

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