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Coconut Milk Laddu

5 Oct

Kobbari Palu Laddulu.

Fresh or frozen coconut is cooked in reduced milk along with jaggery. The mixture is then formed into laddu when the coconut milk mixture is still warm. Serve coconut milk laddu as desired.
Makes: around 10 Coconut Milk Laddu.


Fresh or Frozen Coconut 1 1/4 Cups(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 4 Cups
Cardamom Powder a Big Pinch
Ghee few Drops

Method of preparation:

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 10 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut milk laddu stays fresh for couple of days. Serve coconut milk laddu.
Notes: Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Check other recipes with coconut here.
Other Names: Coconut Milk Laddu, Kobbari Palu Laddulu.