Coconut Ladoo Recipe with Jaggery | Kobbari Louz

Updated: August 2, 2022, By Swasthi

Coconut Ladoo Recipe using Jaggery – These fresh coconut Ladoo called as Kobbari Louz (Lous) in Andhra are packed with a goodness of nutrition and taste. These can be made with either sugar or jaggery, while the jaggery ones are healthier and tastier with the best aroma.

coconut ladoo recipe with jaggery, kobbari louz swasthis

Recipe Comments

These healthy coconut ladoo can be made to a soft set burfi too with the same recipe. If made correctly this recipe yields a burfi or a laddu that does not stick to the fingers once it is cooled completely.

After our house warming ceremony I was left with lot of coconuts so I had to prepare these. You can make variations to these by adding nuts too.If you have too many broken coconuts during any festivals like ganesh chathurti, Navratri Devi pooja or Diwali, you can prepare these very easily.

to make these healthy coconut ladoo recipe, one needs no special skills since it needs no string consistency to be checked. If you can get good quality jaggery, you can go ahead without melting & filtering it. You can just add it to the coconut.

I used my food processor to grate the coconuts, so the grate is not fine. You can hand grate it with a grater or you can use the readily available coconut gratings in the frozen section. You can even use desiccated coconut, but the cooking time will be slightly lesser.

For more healthy ladoo recipes, you could check
badam ladoo
walnut ladoo
raisin nut ladoo
ragi ladoo
dry fruits ladoo

Photo Guide

Making Coconut Ladoo Recipe using Jaggery with Step by Step Pictures

1. Add ¼ cup water to grated jaggery and melt it on a low flame. You can do it in a microwave or stove top. Set this aside. If your jaggery is clean you can directly add it to the coconut.

melt jaggery in water to make coconut laddu recipe

2. Heat a heavy bottom pan, add 1 tsp. oil or ghee. Add the coconut and fry for about 2 to 3 mins on a medium to low flame, stirring constantly to prevent burning. This step is optional. You can skip to the next step if you wish not to fry the coconut. I feel this step brings out the aroma in coconut.

3. Filter the jaggery syrup to the coconut and mix well

frying kobbari in pan for making coconut laddu recipe

4. Add cardamom powder and give a good stir.

5. Continue to cook till all the moisture evaporates from the mixture and it begins to look dry. You can even see jaggery strings in the mix. This took around 3 mins. But this depends on the kind of pan you use. Off the stove. Set aside to cool down slightly.

filter jaggery syrup to make coconut laddu recipe

6. Grease your palms and roll to lemon sized balls.

If prepared right, they stay good for about a week without refrigeration

Related Recipes

Recipe Card

coconut laddu recipe with jaggery

Coconut Ladoo Recipe with Jaggery | Kobbari Louz Recipe

4.92 from 23 votes
Healthy Coconut ladoo made using jaggery .
Print Recipe Pin Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients (US cup = 240ml )

  • 1.5 cups coconut grated
  • ¾ cup jaggery grated
  • ¼ tsp Green cardamom powder
  • Ghee or coconut oil for greasing the palms + 1 tsp.
  • ¼ cup Water


  • Shred or grate the coconut, A food processor can be used to grate.
  • Add jaggery and water to a pan and melt it on a low flame. This can be done in the microwave.
  • Add ghee to a heavy bottom or non stick pan and heat it. Add the coconuts and fry evenly for 2 to 3 minutes.
  • Pass the jaggery syrup through a filter to discard impurities
  • Add cardamom powder and mix well
  • Cook till the moisture evaporates and you begin to see strings in the mixture. This could take about 3 to 4 minutes after you add the jaggery syrup. Please mind that the cook time also depends on the kind of pan used. so judge accordingly and switch off the flame
  • Cool the mixture, you could add nuts if you desire.
  • Grease your palms and take small portions of the mix and make balls.
  • These keep good for about a week


Over cooking the mix at step 5 can burn the mix and after some time becomes powdery and cannot roll it to balls. So once all the moisture evaporates you can off the heat.If needed transfer to a different plate.
If you get sticky or soggy balls once it is cool, you can reheat for few more mins, cool and then roll them.
If you plan to use Sugar or clean jaggery, you can directly mix coconut and sugar together with 1 tbsp. water and set this aside for 5 mins and begin to cook in the same process mentioned above

NUTRITION INFO (estimation only)

Nutrition Facts
Coconut Ladoo Recipe with Jaggery | Kobbari Louz Recipe
Amount Per Serving
Calories 119 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 3mg1%
Sodium 2mg0%
Potassium 42mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Vitamin C 0.4mg0%
Calcium 7mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Meat Recipes

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Follow Swasthi’s Recipes


Recipe Rating

Inline Feedbacks
View all comments

5 stars
Hi Swasthi, delicious. I think I added to much jaggery syrup but never mind I added a little more coconut to balance it out and some dry fruit and it turned out perfect. Thanks I always wanted to make coconut ladoos and glad I found your recipe.

Hi last time I made with jaggery the result was awesome but this time I have made with jaggery powder I could not make balls i got a non sticky mixture … kindly give suggestions

5 stars
Hi I have tried this recipe. The taste was very good but I got soggy n sticky balls .I reheated again but still same result … please advise

Yeah it became dry now
the balls are super delicious..
Thank you so much for your recipe

Hi Swasthi, this looks yum, I want to try making this. Can I use fresh coconut or need to use dry coconut (khobra) . Please confirm

Thank you so much for your reply dear Swasthi??

5 stars
Thank you. I keep trying new stuff reading your recipes!
Thanks again!

Can we use milk as well along with jaggery?

Or maybe even powder milk to give it a milky flavour?

Hello! Thank you for the recipe!
Can I use frozen shredded coconut for this? It’s hard to find fresh shredded coconut in my area. Would I have to thaw it first or can I put it in the pan from frozen?
Thank you!

Hi…I have prepared this one…but I made a mistake …kept it on stove for a long time ..and it became like jaggery coconut powder ….there is no moisture in the sweet…how to fix this..pls help me

I tried but my ladoo is bit soft not hard to bite. Why?

5 stars
Very nice recipe. How to make for long shelf life ?

5 stars
Sawsthi plz tell me that how I stay this coconut laddoo in good condition for more than 1 week.. Without refrigaration Please reply

Thank u

5 stars
Hello swathi,yesterday I made coconut ladoo for evening snacks followed your recipe exactly yummy ladoo,my daughter asked one more ladoo mama.Thank you for wonderful recipe

Hi! They look amazing! Can I make these with grated frozen coconut ?

i tried these to use up coconut from Ganesha Chaturthi. they turned out amazing!!

5 stars
Made these so yummy healthy

3 stars
I tried the jaggery-coconut laddo recipe & it turned out pretty well. Thanks for the recipe.

Looks so so tempting and delicious..

delicious version.. love this ladoos

delicious ladoos

Love this laddoos, my grandma makes these laddoos quite often.

cute kobbari lauzulu….