Coconut Laddu | Nariyal ke Laddu | Kobbari Louz | Narkel Naru

Ingredients

• 2 Cups Grated Coconut
• 1 Cup Grated Jaggery ((I used 2/3 Cup))
• 1/2 tsp Cardamom Powder
• Ghee for Rolling Laddus ((Vegans can use oil))

Instructions

1. 1

   --- Making the Coconut Jaggery Mix ---

2. 2

   Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.

3. 3

   Turn the heat to low and wait for 1-2 minutes for it to cool a bit.

4. 4

   Add 2 packed cups of grated coconut and continuously stir-fry till it starts to dry out a bit. This takes about 5 to 7 minutes. Ensure that the colour of the grated coconut does not change and remains white.

5. 5

   Now add 1 cup grated jaggery and mix well.

6. 6

   Turn up the heat to medium, and constantly stir the mix till the jaggery melts and the mix comes together as a ball. How long you cook will decide how hard the Coconut Jaggery Laddu will be; I kept it relatively soft and chewy. Cook for longer and dry the mix out a bit if you want a more solid laddu.

7. 7

   Add 1/2 tsp cardamom powder and mix well. Do try adding 1/2 tsp Jaiphal powder (Nutmeg Powder) as some Maharashtrians do. It gives this laddu a wonderful flavour and aroma.

8. 8

   Turn off the heat and let the kadhai cool a bit. If you are making soft laddus, like I did, you can let the coconut-jaggery mix cool completely to room temperature. However, if you have dried out the mix a bit, make shape the laddus while the mix is still warm.

9. 9

   --- Shaping the Coconut Laddu | Nariyal ke Laddu ---

10. 10

    Grease your palms with 1-2 drops of ghee.

11. 11

    Take 1 to 1.5 tbsp of the mix and shape into a laddu.

12. 12

    Repeat the steps till all the coconut laddus have been formed.

13. 13

    Store in an air-tight container.