kobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

kobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz with detailed photo and video recipe. an easy and simple flavoured laddu recipe made with moist coconut and jaggery. these laddu’s are super-rich, moist, tasty and more importantly an ideal dessert recipe made for various occasions and festivals. moreover, it is an ideal sweet recipe to be shared with friends and family as it made without sugar.
kobbari laddu recipekobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz with step by step photo and video recipe. ladoo recipe is very common across india and is generally made for various occasions. each demography and region has its own variations which are made with different locally available ingredients. one such typical karnataka cuisine based sweet recipe is the kobbari laddu or coconut jaggery ladoo recipe.

as i mentioned earlier, this is a karnataka based or kannada cuisine sweet recipe. yet it is popular with other south indian states for its obvious reasons. i have already shared the north indian counterpart popularly known as nariyal ladoo. the main difference between these 2 is the colour and also the sweetness source. in the north indian variation, i have used sugar and milk for the sweetness and moist. whereas in this recipe post, i have used jaggery which not only makes it a healthy option but also gives distinctive colour. i personally like the combination of moist coconut and jaggery which is also known as poornam or hoorna. i bet there are many who personally like this combination.

coconut jaggery ladoo

anyway, i would like to mention some tips, suggestions and variations to kobbari laddu recipe. firstly, in this recipe, i have used store-bought desiccated coconut as i do not have access to the fresh ones. having said that i would heavily recommend using freshly grated coconut if you have an option. secondly, due to the combination of coconut and jaggery, it makes the ladoo moist and eventually reduces the shelf life. hence make this sweet in small batches or preferably a fixed known number, so that it does not get spoil. lastly, as an experiment, you can make this laddo even better by adding dry fruits and nuts for better taste.

finally, i request you to check my other indian sweet recipes collection with this post of coconut jaggery ladoo. it mainly includes recipes variations like, badam ladoo, narali bhat, mathura peda, ashoka halwa, mtr gulab jamun, 7 cup barfi, mawa barfi, biscuit ladoo, sheera, fried modak. further to these i would also like to highlight my other recipes collection like,

kobbari laddu video recipe:

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recipe card for coconut jaggery ladoo recipe:

kobbari laddu recipe

kobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz

4.5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 13 Laddu
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: south indian
Print Recipe Pin Recipe
easy kobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz

Ingredients

  • 1 tsp ghee / clarified butter
  • cup coconut, grated
  • 1 cup jaggery
  • ¼ tsp cardamom powder

Instructions

  • firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.
  • saute for 5 minutes or until the moisture from coconut is dried slightly.
  • add 1 cup jaggery and cook on medium flame.
  • cook until the jaggery melts and everything is combined well.
  • continue to cook until the mixture starts to hold shape.
  • further, add ¼ tsp cardamom powder and mix well.
  • prepare ball-sized ladoo when it is warm.
  • finally, enjoy kobbari laddu for a week when stored in an airtight container.
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how to make kobbari laddu with step by step photo:

  1. firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.
    kobbari laddu recipe
  2. saute for 5 minutes or until the moisture from coconut is dried slightly.
  3. add 1 cup jaggery and cook on medium flame.
  4. cook until the jaggery melts and everything is combined well.
  5. continue to cook until the mixture starts to hold shape.
  6. further, add ¼ tsp cardamom powder and mix well.
  7. prepare ball-sized ladoo when it is warm.
  8. finally, enjoy kobbari laddu for a week when stored in an airtight container.
    coconut jaggery ladoo

notes:

  • firstly, if using desiccated coconut then the cooking time reduces.
  • also, adjust the amount of jaggery based on sweetness.
  • additionally, adding cashews or any dry fruits optional.
  • finally, kobbari laddu recipe tastes great when prepared with fresh coconut.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
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