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Coconut Jaggery Laddu

7 Sep

Kobbari Bellam Laddulu.

Fresh or frozen coconut is cooked along with jaggery and a hint of nutmeg. The mixture is then formed into laddu when the coconut jaggery mixture is still warm. Serve coconut jaggery laddu as desired.
Makes: around 5 Coconut Jaggery Laddu.


Fresh or Frozen Coconut 1 Cup(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Sugar 1 Tbsp
Milk 2 Tbsps
Sliced Blanched Almonds 2 Tbsps
Nutmeg a Pinch
Ghee few Drops

Method of preparation:

Heat a pan on medium heat, add jaggery, coconut, sugar, nutmeg and milk.
Keep stirring frequently and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Stir in blanched almonds and ghee.
Let the mixture cool down a bit.
Divide the mixture into around 6 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut laddu stays fresh for couple of days. Serve coconut jaggery laddu.
Notes: Make sure not to add too much millk. Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Garnish each coconut jaggery laddu with blanched sliced almonds if desired. Check other recipes with coconut here.
Other Names: Coconut Jaggery Laddu, Kobbari Bellam Laddulu.