Coconut Laddu (Kobbari Undalu)

>> Monday, December 14, 2009


Ingredients:

Grated coconut - 1 cup
Jaggery (Bellam) - 3/4 cup

Procedure:

  • Place a thick bottomed pan on medium to low heat.
  • Put grated jaggery and 2 tsp of water and stir frequently.
  • When the syrup starts to bubble and is thick add the grated coconut.
  • Keep stirring until the mixture leaves the edges of the pan. Turn off the heat.


  • Let it cool down a bit. Grease your palms with oil or ghee and roll the mixture into small balls.

Tip: When the syrup starts to bubble, put a couple of drops of syrup into a cup of cold water. If the syrup turns into a soft ball as you roll it with your fingers, it is the right time to add the grated coconut.

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