KOBBARI LOUZ UNDA | COCONUT LADDU

Cuisine: Andhra Pradesh state of India

Ingredients:

Thumbu kai coconut (refer note) – 1 medium

Jaggery (preferably ‘Joni’ jaggery) – 3 cups

Method:

Break the thumbu kai coconut and grate it. In a heavy-bottomed vessel, put grated thumbu kai coconut and jaggery. Keep stirring. Stir until the mixture becomes a little sticky and thick. Don’t let the mixture become too dry, let it be moist. Once the mixture becomes thick enough to make balls, turn off the stove. After the mixture cools, make small round laddus/balls.

Coconut Laddus keep good for about a week.

Note:

‘Thumbu kai’ coconut is a coconut that is more tender than normal coconut and more mature than tender coconut. In this stage, the meat of the coconut will be a little softer than the normal coconut.