Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

Call it Kobbari Louz (as we do in Andhra Pradesh) or Narkel Naru (as they do in Bengal and Bangaldesh), this delicious, two-ingredient, easy-to-make, and healthy Coconut Jaggery Laddu ticks so many boxes.

Andhra Kobbari Louz | Coconut Jaggery Laddu
Andhra Kobbari Louz | Coconut Jaggery Laddu

Diwali is a time when, try as one may to control), there is some degree of over indulgence. 🙂 And why not? It is  time to have fun and celebrate with family and friends. Over the past year, however, I have tried to switch to healthy eating habits and am trying to see how I can make Diwali traditional yet watch the calories.

So this year I made Low-oil Poha Chivda and Low-oil Murmura Chivda as savouries (as of now), and was thinking of what to make as a sweet when I remembered this simple Coconut Jaggery Laddu that my mother used to make. Called Kobbari Louz in Andhra Pradesh and Telangana, it is so very easy to make and delicious to boot. It also does not use any ghee and has jaggery as the sweetener.

I have discovered that this sweet is quite popular in Bengal as well where it is called Narkel Naru.

Kobbari Louz | Narkel Naru
Kobbari Louz | Narkel Naru

How to Make Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

Coconut Jaggery Laddu
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Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This Diwali try this wonderful Coconut Jaggery Laddu that is super easy to make, delicious, and healthy. It is called Kobbari Louz  in Andhra Pradesh, and Bengali Narkel Naru in Bengal and Bangladesh.

Course: Dessert, Sweets
Cuisine: Andhra Pradesh, Andhra Recipes, Bengali Recipes, Diwali Recipes
Author: Aruna
Ingredients
  • 2 Packed Cups Grated Coconut
  • 1 Packed Cup Grated Jaggery I used 2/3 Cup
  • 1 tsp Cardamom Powder
  • Ghee for Rolling Laddus Vegans can use oil
Instructions
Making the Coconut Jaggery Mix
  1. Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.

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

  3. Add the grated coconut and continuously stir-fry till it starts to dry out a bit. Takes about 5 to 7 minutes. Ensure that the  colour of the grated coconut does not change.

  4. Add the grated jaggery and mix well.

  5. Turn up the heat to medium, and constantly stir-fry the mix till it dries out a bit and starts to come together as a mass. How long you cook will decide how hard the  Coconut Jaggery Laddu will be; I kept it relatively soft and chewy. 

  6. Add the cardamom powder and mix well.

  7. Turn off the heat and let the kadhai cool a bit. I let it cool completely to room temperature.

Forming the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
  1. Grease your palms with 1-2 drop of ghee. 

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

  3. Enjoy!

Recipe Notes
  • When measuring the grated coconut and jaggery, ensure that you pack the cup well. 
  • When you dry roast the grated coconut, be careful not to dry it out too much.
  • Constant mixing is the key to ensuring the coconut-jaggery mix does not burn.

Step-by-Step Recipe for Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

  1. Cooking the Coconut Jaggery Mix
    1. First measure out the ingredients. Ensure that you have packed cups as grated coconut tends to be rather airy and so if you just take a loose cup, your coconut-to-jaggery proportion will not be correct.
    2. Next, we need to dry our the fresh grated coconut a bit.
    3. So over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
    4. Now turn the heat to low  and wait for a couple of minutes for the kadhai to cool a bit. This step is important because we need the kadhai hot but not so hot that the coconut will burn.
    5. Now, add the grated coconut to the heated kadhai and continuously stir-fry so that it does not stick to the kadhai as it starts to dry. You know you are done when the coconut is fresh but not wet to touch. The process takes about 5 to 7 minutes. Be careful as you do this to ensure that the colour of the grated coconut remains white and does not change to brown.
    6. Now add the grated jaggery to the roasted coconut and mix well.
    7. Turn up the heat to medium, and constantly stir-fry the coconut-jaggery mix till it the jaggery melts and the mix dries out. If you want a soft and chewy laddu, take a small portion and try to make a small laddu. If it retains shape, you are ready. If you want a slightly harder laddu, cook till the mix dries out more.  The longer you cook, the harder the Coconut Jaggery Laddu will be.
    8. Now to this cooked mix, add the cardamom powder and mix well.
    9. Take the Kadhai off the heat and let it cool.
  2. Forming the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
    1. Since I was making soft laddus, I let the cooked mixture cool completely to room temperature. If you are making hard laddus you should start forming the laddus while the mixture is still warm as it will harden afterwards.
    2. Grease your palms with 1-2 drop of ghee.
    3. Take 1 to 1.5 tbsp of the mix and shape into a laddu.
    4. Store the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu in an air-tight container.
Andhra Kobbari Louz | Bengali Narkel Naru
Andhra Kobbari Louz | Bengali Narkel Naru

I am taking the wonderful sweet to the 114th Foodie Monday Blog Hop where the theme is Diwali! See what my fellow bloggers have posted for this theme at the FoodieMonday Pinterest page.

 

10 thoughts on “Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

  1. I was just dreaming about this yesterday! So so so love this :) My ammuma used to do it just like this and your post transported me back to those good old days!

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