Coconut Ladoo Recipe with Jaggery | Kobbari Louz
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.
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
raisin nut ladoo
dry fruits ladoo
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.
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
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.
6. Grease your palms and roll to lemon sized balls.
If prepared right, they stay good for about a week without refrigeration
Coconut Ladoo Recipe with Jaggery | Kobbari Louz Recipe
For best results follow the step-by-step photos above the recipe card
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
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
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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.
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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. Yes you can also use fresh or frozen coconut. This recipe instructs to dissolve the jaggery to remove any impurities. If you have clean jaggery, you can directly mix fresh coconut and grated jaggery before beginning to cook. I have the detailed recipe here Coconut ladoo. If you are using readymade jaggery powder you have to use more quantity.
Thank you so much for your reply dear Swasthi🙏🏻
Thank you. I keep trying new stuff reading your recipes!
Glad to know!
Can we use milk as well along with jaggery?
Or maybe even powder milk to give it a milky flavour?
Milk and jaggery will curdle if cooked together. This recipe does not need milk.
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?
You can use frozen coconut directly. You don’t need to thaw it.
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
No problem. Just sprinkle some water and heat it on a low flame. It should melt and come back to right consistency
I tried but my ladoo is bit soft not hard to bite. Why?
You may need to cook for little longer. Also when the mixture cools down it will firm up.
Very nice recipe. How to make for long shelf life ?
Happy new year! Actually these keep good for about 3 weeks at room temperature if handled properly. I will update the post.
Sawsthi plz tell me that how I stay this coconut laddoo in good condition for more than 1 week.. Without refrigaration Please reply
If you cook the mixture till you see strings in it, then it will keep good for about 10 to 15 days. But if you overcook the mixture turns dry and may not be able to make balls. So you must switch off when you see strings
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
Glad to know your kid liked these. These are my kids favourite too. I make these often when ever I have excess coconut. Thanks for writing.
Hi! They look amazing! Can I make these with grated frozen coconut ?
Yes syamala you can use frozen coconut
i tried these to use up coconut from Ganesha Chaturthi. they turned out amazing!!
good to know they turned out nice. Thanks for the feedback
Made these so yummy healthy
Thank you Meera
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
Love this laddoos, my grandma makes these laddoos quite often.
cute kobbari lauzulu….
They looks damn yumm! 🙂
Delicious ladoo with coconut..