Copra laddu or endu kobbari laddu recipe – Quick, healthy and delicious no cook dried coconut ladoo for kids, new mothers and for anyone trying to gain weight. Copra also known as dried coconut is the dried kernel of the mature coconut. It is different from desiccated coconut. Dried coconut is well known for its high nutritional values.
Apart from using them for extracting coconut oil, they have also been used in traditional Indian cooking. In many Indian homes copra is used in curries, spice powders and also in sweets.
Copra is very rich in iron, calcium, fiber and many minerals. Traditionally copra has been used to strengthen the bones and improve the overall health.
High magnesium in dried coconut not only helps to build a healthy bone density but also produces hormones which calm down the nerves and promotes relaxation. It is also rich in iron & prevents anemia. There are numerous health benefits of consuming it there by contributing to the overall healthy body & mind.
Copra is also a well known super food for lactating mothers. The high nutrients are said to improve the quality of breast milk. It also calms down the nerves and relaxes the stressed body.
Due to high saturated fats in copra, folks with cholesterol problems are advised to avoid it or eat in moderation.
I usually buy about 2 to 3 copras each month. I use them for making these ladoos. Sometimes I also add little to the Dates laddu, Chutney, or make spiced coconut podi and use even in vegetable stir fry dishes.
I make different kind of ladoos almost every week for the kids’ snack box. When I made these this time I thought of sharing the recipe here. This is a super quick recipe and can be made in just 10 minutes if you have the grated copra & jaggery ready.
If you have underweight kids, then these copra laddu are a must try. They will help in weight gain. To retain the nutrition I have not roasted the coconut.
Copra laddu recipe
Copra laddu recipe | Endu kobbari laddu | Dried coconut jaggery ladoo
Ingredients (1 cup = 240ml )
- 1½ cup dried coconut (or grated copra, endu kobbari)
- ½ cup jaggery (grated or powdered)
- 4 dates (optional)
- ¼ tsp cardamom powder (or elaichi)
- 1 tbsp cashews or peanuts – chopped (optional)
How to make the recipe
- Grate copra using a hand grater or food processor.
- Add it to a mixer jar along with cardamom powder.
- Make a fine powder.
- Then add jaggery and dates. Blend until well combined.
- Transfer to a plate. Add chopped nuts. If using peanuts, roast them and remove the skin.
- Mix and take small portions to your hand. Roll to balls.
- Make the balls and roll them in 1 tbsp dried coconut.
- Store copra laddu in a air tight jar. Use with in 7 to 10 days.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to make copra laddu
1. Always buy uncut or whole copra as these are best in flavor and taste. Always smell them before using to check it has not gone rancid.
2. Grating these is one of the difficult tasks as they are very hard. Use a food processor if you have one.
3. Add cardamom powder. Cardamoms not only add flavor but also helps in digestion.
4. Blend it for 1 to 2 minutes until smooth.
5. Add grated or powdered jaggery. Please make sure your jaggery is free from dust and stones.
6. I also used few dates. It is optional. You can also make these only with dates and skip jaggery. But the taste differs.
7. Blend everything well just for 2 mins or less.
8. Transfer to a plate. I added some chopped roasted cashews. You can also add skinned peanuts.
9. Roll the mixture to equal sized balls.
10. Kids love good looking food. So add about 1 tbsp of coconut and roll the ladoos.
Store copra laddu in air tight jar and use up within 7 to 10 days.