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Blogging Marathon# 32: Letter L

Theme: A-Z Dishes from Andhra Pradesh

Dish: Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)

Letter L was a little tough for me. I couldn’t think of any fruits or veggies that start with the letter L. But the word Laddoo got stuck in my head. I was trying to find a laddoo that was made in A.P, but the one I knew that is from Andhra, Thokkudu Laddoo, I have already blogged about it. 

Finally I remembered Lauju/ Laskora that my mom used to make. This is basically coconut burfi, just with a different name. Whenever I buy coconuts, they end up being too tough, but this time for a change I got a coconut that was just right. So I decided to make this traditional sweet with it.

Grating the coconut would have given the burfi a better look, but with my little toddler right at my leg, I couldn’t grate it and took the easy way out. I put the coconut in the food processor and just ground it. 

Addition of saffron is optional, but I thought coconut and saffron combination to be very pleasing and tasty.

Print Recipe
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi) Yum
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)
Course dessert
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
burfi
Ingredients
  • 3 cups Coconut - grated
  • 2 cups Sugar (add more if you want burfi to be very sweet)
  • ½ tsp cardamom Ground
  • 1 tbsp Ghee
  • 6 - 8 strands Saffron (optional)
Course dessert
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
burfi
Ingredients
  • 3 cups Coconut - grated
  • 2 cups Sugar (add more if you want burfi to be very sweet)
  • ½ tsp cardamom Ground
  • 1 tbsp Ghee
  • 6 - 8 strands Saffron (optional)
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)
Instructions
  1. Lightly grease a plate or any other container with ghee and set aside.
  2. Melt ghee in a heavy bottom pan; add grated coconut and saute for 4-5 minutes on medium flame until very lightly browned and fragrant. Remove from the pan and set aside.
  3. In the same pan, combine sugar and ½ cup of water. Bring this mixture to a boil on medium-high flame.
  4. Reduce the flame to medium and add the coconut. Mix well and keep stirring frequently. The mixture will be very frothy and bubbling in the beginning. Add saffron and ground cardamom and mix well.
  5. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan. This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then pour it into the prepared plate and smooth out the top. Let cool slightly before scoring it into either squares or diamonds.
  6. If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the sugar melt again and this time make sure that you take it off at the right time 🙂
Recipe Notes
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20 thoughts on “Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)”

  1. my kid loves this..but sometimes it can be a tad too sweet, yet i feel this kind of burfis are better as against the flour and ghee laden laddoos

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  3. wow this name is new but I love coconut burfi 🙂 looks so delicious and yummy !! you have made them perfect dear .. lovely click !!

  4. That’s a good one Pavani, I never knew this word for coconut burfi..I have seriously learnt so much in this series from you on ingredient names etc..great going..:)

  5. I love coconut barfi. Yours is come out nice and beautiful. Glad Diwali is round th ecorner. I can make it again.

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