Coconut Jaggery Balls or Coconut Ladoo is a tasty and healthy ladoo made with fresh grated coconut and jaggery.
Easy to make, these ladoo’s are often made for Indian festivals like Ganesha Chaturthi and Diwali.
You can make these ladoos a day in advance and they can be served as prasadam during these special occasions.
This mixture can also be used as a stuffing to the modak ( kudumulu) and Kajjikaya.
It is a great beginner recipe, as we don’t have to worry about getting the perfect sugar syrup consistency. Another reason I love these laddu’s are how easy it is to make them, takes just about 10 minutes of your time.
Depending on the region these ladoo’s are also called as kobbari louju, kobbari bellam undalu, thengai vellam laddu and nariyal ke laddu.
Ingredients needed to make Kobbari Louz-
Fresh Coconut, grate or shred it using a grater or a food processor. If using frozen coconut, let it thaw completely before making the ladoo.
Jaggery, you can use powdered organic jaggery or normal jaggery. If using the regular kid boil it with little wtare and strain to remove any impurities.
Cardamom, use freshly ground cardamom powder for wonderful aroma.
Can I use frozen coconut?
Yes frozen coconut can be used, thaw the coconut before making the ladoo.
Can I replace sugar?
You can, but the taste is very different. If using sugar you may want to add little milk while cooking.
Can I use desiccated coconut?
You can certainly use it, but I highly recommend using fresh grated coconut.
Few more easy Ladoo recipes-
Coconut Ladoo with Jaggery
- 2 cups fresh grated jaggery or frozen thawed coconut
- 1 cup Jaggery powder or grated jaggery
- 4 cardamom, finely powdered
- 1 tsp ghee
- Grate the fresh coconut in a food processor or by grater. If using grater use the small holes.
- If using normal jaggery, grate the jaggery and melt it with little water. Strain the melted jaggery to remove any impurities.
- In a pan melt the ghee and add the coconut. Roast the coconut for 1-2 minutes, just to coat them with ghee. Do not make it brown.
- Add the jaggery powder or melted jaggery and cook till all the moisture evaporates. It can take any where from 5- 10 minutes. The mixture should be thick when done.
- Add the cardamom powder and turn off the heat.
- Cool the mixture for few minutes.
- Grease your hands with ghee, take a small portion of the mixture and form a ladoo.
- Stays fresh for upto 5 days.
The same mixture can be used as a stuffing to make Kajjiakaya