Kova ladoo recipe | Kobbari kova kajjikayalu | Kova coconut ladoo

By Swasthi on August 4, 2022, Comments, Jump to Recipe

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.

kova ladoo

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 coconut ladoo

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.

Similar Recipes
100 Diwali sweets recipes
Rasgulla recipe
Halwa recipes
Ladoo recipes
Payasam recipes

Related Recipes

Kova ladoo recipe

Kova ladoo recipe | Kobbari kova kajjikayalu | Kova coconut ladoo recipe

Kova or mawa ladoo stuffed with sweetened coconut balls.
Print Recipe Pin Recipe
Jump to Comments

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

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

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)

Nutrition Facts
Kova ladoo recipe | Kobbari kova kajjikayalu | Kova coconut ladoo recipe
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 8mg3%
Sodium 70mg3%
Potassium 56mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 115IU2%
Vitamin C 0.8mg1%
Calcium 180mg18%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

kova kajjikayalu

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

Thank you Swasthi.

Hi Swasthi,
How to prepare Khoya/Mawa at home? Is it available in market? I’m from Kerala. Is it available in Kerala