COCONUT - 2.5 CUP
firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.
SAUTE - 5 MINUTES
saute for 5 minutes or until the moisture from coconut is dried slightly.
JAGGERY - 1 CUP
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
READY TO EAT
finally, enjoy kobbari laddu for a week when stored in an airtight container