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.

 

Muger Mithai | Bengali Moong Dal Laddu

Today I present Muger Mithai or a Bengali Moong Dal Laddu for the Foodie Monday Blog Hop theme of Festive Recipes.

Bengali Moong Dal Laddu | Muger Mithai
Bengali Moong Dal Laddu | Muger Mithai

I chose this recipe for a special reason; today is Raksha Bandhan and yesterday was Friendship Day. So, I wanted a sweet that was celebrate both my sibling and my friends. First, since this is a blog hop, I chose to make a sweet that learnt about from one of my blogger friends, Jayeeta Basu. We became friends through our blogs and she did one of the earliest guest posts on my blog; Radha Ballavi with Cholar Dal.

When she posted the recipe for Muger Mithai, I was fascinated because to me it was like Moong Dal Halwa as a laddu. I have been wanting to make it ever since I read about it. Raksha Bandhan seemed the best time to try it because one of brother’s favouritest desserts is Moong Dal Halwa, especially the one offered as Prasadam at ISKCON. So I knew he would love this Muger Mithai, which is a close cousin.

So without much ado, I present to you this wonderful recipe for a Bengali Moong Dal Laddu. It is rich, it is delicious, it is not too sweet, and just perfect for any festive occasion. Also, because it is shaped as a laddu it is easy to serve and eat in small portions.

Thank you, Jayeeta, for this wonderful recipe. Anand, I hope you do love it.

Do visit Jayeeta’s blog Cooking Delight for delicious Bengali recipes!

How to Make Muger Mithai | Bengali Moong Dal Laddu

Muger Mithai is a delicious Bengali Moong Dal Laddu
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Muger Mithai | Bengali Moong Dal Laddu
Prep Time
4 hr
Cook Time
40 mins
Total Time
4 hr 40 mins
 

I learnt this recipe for Muger Mithai from my blogger friend Jayeeta Chatterjee. I absolutely love it as it is like delectable Moong Dal Halwa in a laddu form.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 16 Laddus
Author: Aruna
Ingredients
  • 150 gms Dhuli Moong Dal
  • 150 gms Sugar
  • 100 gms Ghee Original recipe used 150 gms
  • 100 gms Mawa
  • 8-10 Whole Cashews
  • 1 Pinch Saffron Strands
  • 1/4 tsp Cardamom Powder
  • 1/3 Cup Water
  • Pistachio Slivers for Garnish
Instructions
Preparing the Moong Dal Paste
  1. Wash and soak moong dal in 2 cups water for 4 to 6 hours.

  2. Drain all the water from the soaked dal. I left it in the colander for 30 minutes.

  3. Grind the moong dal to a smooth paste without adding any water.

  4. Set aside.

Making the Sugar Syrup
  1. In a heavy bottomed vessel, over a medium flame, heat the sugar and water together till the sugar melts.

  2. Turn off the heat.

  3. Add saffron and cardamom powder.

  4. Mix well, cover, and set aside.

Making the Muger Mithai | Bengali Moong Dal Laddu
  1. In a kadhai, over medium flame, melt the ghee.

  2. Add the moong dal paste.

  3. Fry the moong dal paste in the ghee till the raw taste disappears. It took me about 20 minutes. Stir constantly because the paste has a tendency to stick to the bottom and burn.

  4. When the dal paste is fried, add the crumbled mava and cashew pieces.  

  5. Mix well.

  6. Now add the sugar syrup and cook till the syrup is absorbed.

  7. Transfer the sweetened, cooked moong dal into a plate and let it cool to room temperature.

  8. Start rolling into laddus.

  9. Garnish the laddus with pista slivers.

  10. Enjoy!

Recipe Notes
  • You need to fry the Moong Dal paste well in ghee on a medium flame so as not to have a raw taste. It needs patience but do persist.

 

Moong Dal Laddu | Muger Mithai
Moong Dal Laddu | Muger Mithai

Do you want to see other festive recipes that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

No Bake, Eggless Mango Cheesecake | Guest Post by Trupti of My Culinary Saga

Today, I am very pleased to present a No Bake, Eggless Mango Cheesecake by Trupti of My Culinary Saga. I have known Trupti through our common food blogging journey and am a keen follower of her blog.

Eggless Mango Cheesecake
Eggless Mango Cheesecake

While she has a variety of recipes, I am especially enthralled by her baking exploits; she is always trying something new; consider this recipe for Buccellato – The Sicilian Christmas Nut Ring and you will know what I mean.

We spoke about Trupti doing a Guest Post for me a while ago and then when she asked me this week whether she could share the recipe for the No Bake, Eggless Mango Cheesecake as as a guest post, I was thrilled.

More than thrilled in fact, because I have many deconstructed Mango Cheesecakes to my credit; thanks to not having mastered the recipe. I look forward to trying Trupti’s recipe and I hope you do too.

Over to Trupti!


This post is a feature for my good friend Aruna. Do check out her extensive collection of recipes and different cuisines on aahaaram. It is super impressive and absolutely reflects her love for cooking and trying out new things. I have known Aruna a little over two years now through my blogging journey and though we haven’t met in person, know her as someone with a strong personality, command and yet extremely caring and empathic. It is pleasure to do this post for you, Aruna. Thanks for the opportunity and hope you love this one.

Summer in Europe is a good time of the year. Everything a little easier, light, fresh, colourful, and a little breezy. Spending more time with friends and family is even more fun.

No doubt summer food is the best. The veggies and the fruits are all so fresh and delicious around this time of year. Back home the arrival of mangoes to the markets was a sign that summer is here to stay. If you have known me for long now, you should know I love mangoes and love anything with mango. As much as, I would have loved to feature more recipes with mangoes – the unavailability of this fruit here has restricted my attempts. However, after 8 long years of being away from homeland, my little town in Denmark now offers some fresh and gorgeous Indian Mangoes. What a delight it is to relish them – Home away from Home.

I am using some of these luscious and juicy mangoes to make a light and silky cheesecake. Pureed fresh mango gives this cheesecake a light texture and subtle tropical fruit flavor making it sensational. What’s special is, that it is a no-bake recipe and eggless too. This recipe uses gelatin but you can substitute with Agar Agar for a vegetarian option. Or totally skip it and squeeze some lime juice instead like I did in my No Bake Lemon Cheesecake. I made these for a weekend party we hosted and of course disappeared in no time. It is a great make ahead dessert and can stay fresh for 3-4 days.

Do give this one a try and Happy Summer!

Mango Cheesecake
Mango Cheesecake

How to Make the No Bake, Eggless Mango Cheesecake

Serves: 10-12

Ingredients:

For the cheesecake base

  1. 250 g digestive biscuits
  2. 100 g unsalted butter, melted

For the cheesecake filling

  1. 400 g cream cheese
  2. 1 cup or 250 ml whipping cream
  3. 1½ cup mango pulp
  4. 1 tbsp or 10 g gelatin / agar agar
  5. ½ cup or 125 ml hot water
  6. ½ tin or 150 g sweetened condensed milk
  7. Sugar (optional if needed)

For the glaze topping

  1. 1 cup mango pulp
  2. 1 tbsp or 10 g gelatin / agar agar
  3. ½ cup or 125 ml hot water

Method:

For the cheesecake base:

  1. Pulse the biscuits in a food processor until you get fine crumbs.
  2. Add the melted butter and combine. You know this is ready – when you press the mixture in your hand; it stays in form. If not add a little more melted butter.
  3. Press this mixture into an 8-inch loose bottom tin or into 12 individual ramekins.
  4. Refrigerate it for 10 – 30 mins, while you make the filling for the cheesecake.

For the cheesecake filling:

  1. Dissolve the gelatin in hot water and set aside.
  2. Beat the cream cheese, and condensed milk until soft.
  3. Now combine the mango pulp and warm gelatin mixture well and add to the cream cheese mixture.
  4. In another bowl whip the cream till soft-medium peaks form.
  5. Fold the cream into the cream cheese mixture until well combined.
  6. At this point check the sweetness and adjust as per taste. Since the mangoes I had were sweet enough, I skipped using more sugar. You could add more condensed milk as needed.
  7. Pour this mixture over the biscuit base and return it to the fridge to set overnight or 4 hours’ minimum before adding the glaze.

For the glaze topping:

  1. Dissolve the gelatin in hot water. When bloomed, add it to mango pulp and mix well. Make sure the gelatin is well dissolved. If you wish to avoid gelatin, you can use thickened mango pulp by heating it over medium heat and adding some diluted cornstarch.
  2. Pour this over the cream layer, making sure it is well set. Refrigerate for another 2 hours or till you serve.
  3. Garnish with cut mangoes or mint leaves. Enjoy the taste of summer.
Eggless, No Bake Mango Cheesecake
Eggless, No Bake Mango Cheesecake

Narali Bhaat | Sweet Coconut Rice from Maharashtra

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra

In Maharashtra, Narali Bhaat is traditionally made for Narali Poornima. Also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season.

On Narali Poornima, the Kolis offer Naral (as Coconut is called in Marathi) to the sea at high-tide to invoke the blessings of Varuna, the Lord of the Oceans. They then set off in gaily decorated fishing boats for the first catch of the new season. This catch is expected to be bountiful as there is no fishing in the month preceding the Narali Poornima. This is because the fish spawn at this time and the no-fishing tradition helps the fish populations to regenerate.

Narali Bhaat is a must-have dish on Narali Poornima. It is essentially coconut rice sweetned with jaggery and can be seen as the Maharashtrian version of the North Indian Meethe Chawal.

  • Nariyal Poornima also coincides with Raksha Bandhan and so this can be a common sweet on this day. 🙂
  • Do also try my recipe for the traditional Savoury Coconut Rice made in South India.

Naarli Bhaat is very easy to make and can be quite a satisfying dessert or snack by itself.

How to Make Narali Bhaat | Sweet Coconut Rice from Maharashtra

 

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
Print Recipe
In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
Print Recipe
In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Ingredients
Servings: People
Instructions
Cooking the Rice
  1. Wash the rice well and set aside in a colander for 30 minutes.
    Making Narali Bhaat - Wash the Rice
  2. In a heavy-bottomed vessel or kadhai, over medium flame, heat 1.5 tbsp ghee.
  3. Add the cloves and stir-fry till they swell.
    Frying the Cloves in Ghee
  4. Add the washed and drained rice, and mix well.
    Fry the rice
  5. Stir-fry for 2-3 minutes.
  6. Add saffron and 2 cups water.
    Add Saffron and Water
  7. Mix well.
  8. Over medium heat, bring the water to a boil.
    Bring water to a boil
  9. Cover and cook till the rice is completely done. Takes about 7-10 minutes. Check regularly and mix with a light hand to ensure that the rice does not stick or burn.
  10. When the rice is done, turn off the heat and set aside.
    The cooked rice
Cooking the Coconut
  1. In a wok, over medium heat, heat 1.5 tbsp ghee.
  2. Add the dry fruits and stir-fry.
    Fry the Dry Fruits
  3. Add the grated coconut and mix well.
    Add the Coconut
  4. Add the grated jaggery and mix well.
    Add the grated jaggery
  5. Cook over medium heat till the jaggery melts. Mix regularly.
    The jaggery melts
  6. Add about 1 tbsp of water and mix well. This is just to ensure that the jaggery-coconut will mix well with rice.
    Add water
  7. Turn off the heat.
Putting it Together
  1. Add the jaggery-coconut mix to the cooked rice.
    Mix Rice and Jaggery-Coconut Mix
  2. With a light hand, mix well.
  3. If there is some water, over medium heat, cook covered for 2-3 minutes.
  4. The Narali Bhaat is ready to eat!
    Naarali Bhaat: Ready to Eat
Recipe Notes
  • Before adding the jaggery-coconut mix to the rice, ensure that the rice is cooked completely and well. Once you add the jaggery, the rice will not cook.
  • Instead to saffron, you can add powdered cardamon. If you use cardamom, then add it when you are melting the jaggery.
  • The 1 tbsp water that I add to the jaggery-coconut mix just makes it easier to mix with rice. This helps me in ensuring that the rice does not break when I am mixing. Do not add more water because then you will have a watery Narali Bhaat.
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Narali Bhaat | Teepi Kobbari Annam
Narali Bhaat | Teepi Kobbari Annam

 

 

 

Decadent Dudhi Halwa | Lauki Halwa with Mawa

Dudhi Halwa | Lauki Halwa is super easy to make and depending on the mood can be made simple or decadent. Either way it is very delicious and quite popular.

With Diwali being just round the corner, I decided to make a fully loaded version of this delicious Halwa and am quite pleased with the results. I have used Mawa and Ghee libreally in this version of the Dudhi Halwa and so after it cooled, it solidified a bit and I could even cut it into the burfi shape. 🙂 However, if you do not use Mawa it remains soft and nice and is much lighter on the stomach as well.

Dudhi Halwa | Lauki Halwa is to North India what Kasi Halwa | Ash Gourd Halwa is to South India.

Anapakaya Halwa | Sorakaya Halwa

How to Make Dudhi Halwa | Lauki Halwa with Mawa

Ingredients

  1. Grated Dudhi, Lauki (Bottle Gourd, Anapakaya, Sorakaya) – 4 Cups
  2. Mawa – 2/3 Cup
  3. Sugar – 3/4 Cup
  4. Milk – 1 Cup
  5. Green Caradamom Powder – 1/4 tsp
  6. Cashews – 12 to 16
  7. Kishmish – 12 to 16
  8. Ghee – 3 tbsp

Method to Make Dudhi Halwa | Lauki Halwa with Mawa

  1. Split the cashew into 1/2″ pieces.
  2. Crumble the mawa.
  3. In a heavy bottomed vessel, over medium flame, heat the ghee.
  4. Add the cashew and fry till light golden in colour.
  5. Remove set aside.
  6. Add the kishmish and wait till they puff.
  7. Remove set aside.
  8. To the remaining ghee, add the grated dudhi.
  9. Stir-fry for 2 or 3 minutes.
  10. Add the milk and mix well.
  11. Cover and let the mix cook till the mix is absorbed and the dudhi is soft. Stir occasionally while cooking. Add a bit more milk if necessary.
  12. Add the crumbled mawa and mix well.
  13. Cook for 5 mins till the mawa is well incorporated.
  14. Add the sugar and cardamom powder.
  15. Mix well. When you add sugar, it will release liquid ad the halwa will become slightly liquidish.
  16. Cook till the water released by the sugar evapourates.
  17. Add the fried dry fruits and mix well.
  18. Serve the Dudhi Halwa | Lauki Halwa warm.
Dudhi Halwa | Lauki Halwa | Bottle Gourd Halwa
Dudhi Halwa | Lauki Halwa | Bottle Gourd Halwa with Mawa