Coconut Laddu (Kobbari Undalu)

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.