Kobbari Lauju
Kobbari Lauju or laskora is an easy and tasty Andhra sweet made with just 2 main ingredients. You can make these into coconut burfi or ladoo.
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Ingredients
- 1 tablespoon Ghee
- 2 cups Grated Coconut
- 1½ cups Jaggery, grated*
- ¼ cup Water
- ¼ teaspoon Ground Cardamom
Instructions
- Start by either grating or processing fresh coconut. If using frozen coconut, then make sure to thaw it.
- If you want to make kobbari undalu or coconut ladoo, lightly grease a plate or any other container with 1 teaspoon ghee and set aside.
- Melt the remaining 2 teaspoons of ghee in a heavy bottom pan on medium flame. Add grated coconut and sauté for 4~5 minutes until very lightly browned and fragrant. Add jaggery and water to the pan. Mix well and cook stirring frequently.
- Stir in ground cardamom and mix well. 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 the mixture is ready.
To make Coconut laddu:
- If making coconut ladoo, then remove the pan from heat and let cool for 10~15 minutes. Take about tablespoon of mixture and form into laddu. Place on a plate and let cool completely.
To make Coconut barfi:
- To make the burfi, pour the mixture onto the prepared plate and smooth out the top with a butter knife. Let cool slightly before scoring it into either squares or diamonds.
Video
Notes
- I prefer using fresh coconut to make these kobbari laddu recipe. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process in a food processor or blender until coarsely ground. Alternately, you can grate it using a grater.
- Thawed frozen coconut is also a great substitute.
- If using desiccated coconut, then soak it in 2 cups of hot water for at least 30 minutes to rehydrate. Drain and use.
- Adjust the amount of sweetness depending on your taste preference. Add more jaggery if you have a sweet tooth.
- To make this kobbari lauju recipe vegan, use either coconut oil or unsalted vegan butter.
- You can add saffron along with ground cardamom.
- 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 jaggery melt again and this time make sure that you take it off at the right time.
Nutrition
Serving: 1Kobbari Unda | Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg
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