COCONUT - 2.5 CUP

firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.

1

SAUTE - 5 MINUTES

saute for 5 minutes or until the moisture from coconut is dried slightly.

2

JAGGERY - 1 CUP

add 1 cup jaggery and cook on medium flame

3

JAGGERY MELTS

cook until the jaggery melts and everything is combined well.

4

HOLDS SHAPE

continue to cook until the mixture starts to hold shape

5

CARDAMOM POWDER

further, add ¼ tsp cardamom powder and mix well.

6

PREPARE LADOO

prepare ball-sized ladoo when it is warm

7

READY TO EAT

finally, enjoy kobbari laddu for a week when stored in an airtight container

8