Kova ladoo recipe – Wishing all the readers a very happy Vijaya Dashami. Kova coconut ladoo is one of the classic Sweet dishes from Andhra cuisine and is known by the name kova kajjikayalu in Telugu. These taste delicious and are a melt in the mouth with a delicious aroma of jaggery and cardamom powder.
Kajjikayalu is a generic name in telugu given to Karanji or gujiya but these kova ladoo are for some reason known as kova kajjikayalu, probably since they are stuffed.
To make kova kajjikayalu, first jaggery coconut ladoos are made. Then these are stuffed in sweetened koya or kova mixture.
These are fairly easy to make and needs no special skills like syrup consistency.
These are available in well known sweet stalls in Andhra pradesh. The store bought ones look white in color probably due to the addition of flour and refined sugar.
The recipe I have shared here uses no flour and is made with organic sugar hence the pale color.
Kova kajjikayalu are very delicious, quick to make and are great to gift to your friends or family.
You can also split the recipe and make the coconut stuffing ahead and refrigerate. The next day you can easily make the kova kajjikayalu under 15 to 20 mins.
We usually use fresh grated coconut. But you can also use desiccated coconut or dried copra. But the flavor is different yet very good.
I have shaped them to round balls. You can however give them other shapes by using mould.
To make these kova ladoo, I used store bought kova or mawa. However you can also make your own at home. It is tedious but can make it if kova is not available in your place.
Kova ladoo recipe
Ingredients (US cup = 240ml )
- 1 tbsp ghee (optional, just to grease the pan)
- 2 cups coconut , grated , fresh
- 1 cup jaggery , grated
- 1/2 tsp cardamom powder / elaichi powder
For the outer covering
- 250 grams kova / khoya or mawa (unsweetened)
- 4 to 6 tbsps sugar , powdered, (use as needed)
- Add ghee to a pan and heat it. Add coconut and jaggery. Mix well and cook on a medium heat.
- Jaggery melts within minutes, Continue to cook until all the moisture dries up. Do not over cook else the mixture will not bind to make ladoo. The mixture should be moist and not completely dry. otherwise ladoo may also turn hard.
- Allow this to cool down a bit. When the mixture is warm, make 10 equal sized balls and set them aside to dry completely.
- Meanwhile add kova or khoya to a nonstick pan and heat it on a medium flame.
- When it is warm, add powdered sugar and stir.
- Continue to cook on a medium heat stirring often until the mixture comes together. The mixture turns gooey and then turns thick. At this stage it begins to leave the pan. Do not overcook otherwise the mixture discolors and turns to brown.
- Immediately transfer it to a plate and cool down.
- When the mixture is warm then knead it just for a minute to make it smooth. You can skip this step if the mixture is already smooth.
- Divide the mixture to 10 balls.
- Flatten the kova ball and place the coconut ladoo in the center. At this stage make sure the coconut ladoo is completely dry.
- Cover the coconut lado with the kova / khoya.
- Gently smoothen the ladoo. Do not press or put pressure on the ball.
- Follow the same procedure to complete all the ladoos.
- Allow them to dry for 2 to 4 hours.
- Store kova ladoo in a air tight jar and serve with in 3 days or refrigerate and use up to 2 weeks.
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)
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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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