Kobbari Undalu / Coconut Jaggery Laddu

Coconut Jaggery Laddu is my contribution to "A Fruit A Month", an event which is started by Maheswari of "Beyond the Usual" blog. Suganya from "Tasty Palettes" is guest hosting this month for AFAM and her fruit of choice is "Coconut". Thanks for hosting Suganya, great choice!

Information: Coconut is very commonly used in most of the south indian recipes . I still remember my childhood drinking the coconut water from freshly cut coconuts from our Grand mother's house.

If I start listing the items which we make with coconut it will take weeks to finish this post. So for now I am going to talk about the Coconut Jaggery laddu which I made yesterday. This sweet is very easy to make with few ingredients.

So let's not waste time. Try this delcious sweet.

Ingredients:

1 cup of fresh grated Coconut,(Can be substitued with frozen grated coconut)
1 1/2 cup of grated Jaggery (Grate or cut the jaggery into small pieces) (You can always adjust the sweetness as per your taste)

Preparation:

Add coconut, jaggery in a heavy bottom vessel on medium heat. In few minutes jaggery will start melting, let coconut cook well in the jaggery syrup. Stir continuously. If the mixture is looking too dry add little bit water to get the pakam. Cook until the mixture comes close/thick. Do not cook for too long then the laddus becomes hard. Turn off the heat and keep it aside for few mts. When the mixture is still warm grease your palm with ghee/oil and start making small rolls with the mixture.

Note: You can garnish these rolls with cashew nuts.(Optional)

This makes very delicious dessert. My kid love to eat these rolls.

Storage: These will stay for a week in room temperature.