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.

Maladu, Maa Laddu, Senagapappu Undalu or Pottukadalai Urundai – Diwali Special Recipe

Maladu, Maa Laddu, Pottukadalai Urundai or Gulla Senaga Pappu Undalu

Every Diwali, one of the challenges for working women is how to make wonderful sweets and savouries at home to keep up with tradition while balancing work and other responsibilities. I can quite identify with this because I have seen my Mom and Aunts deal with it and am now facing the same dilemma.

Just as Diwali approaches each year, my good intentions fly out of the window as I am deluged with work.

This year, I am determined to make some simple yet delicious sweets to celebrate Diwali or Deepavali. I have already posted recipes for quick and easy Sev Burfi, Sunnundalu or Minapa Sunni, Dharwad Peda with Dulce du Leche, and Nariyal Laddu with Condensed Milk.

Today I am presenting another super simple laddu recipe that gets done in less than 30 minutes. Maladu, Maa Laddu, Gulla Senagapappu Undalu or Pottukadalai Urundai involves no cooking at all. Just grind, mix with ghee and make laddus. Can anything be simpler?

And don’t be fooled by its simplicity. Maladu is very tasty and has a great shelf-life; so you can make it in advance of Diwali and store it.

Makes: 12 to 16

Time: 45 Minutes

Ingredients

  1. Chutney Dal, Fried Dal, Gulla Senagapappu or Pottukadalai – 2 Cups
  2. Sugar – 1 Cup
  3. Ghee – 3/4 to 1 Cup
  4. Green Cardamom – 8

Method to Make Maladu, Maa Laddu, Gulla Senagapappu Undalu or Pottukadalai Urundai

  1. Grind together the green cardamom seeds, fried dal, and sugar to a fine powder.
  2. Warm the ghee till it melts.
  3. Mix the ghee a little at a time with the powdered ingredients till it is crumbly (but not wet) in texture.
  4. Divide the mix into 12 to 16 equal portions.
  5. Grease your palms with a little ghee.
  6. Press each portion into a tight laddu.
  7. Store in an air-tight container.

Tips

  • You can increase the ghee to make a slightly pliable mix. In such a case, Maladu will be moist. I used less ghee andso the texture of my Maa Laddu is powdery. However, it holds shape.
  • You could roast the dal a bit before grinding it into a powder. I did not and it tasted great.
  • You can use cashew pieces and raisins for garnish. If you do, increase the amount of ghee, otherwise the Maa Laddu will break.
  • If you are using less ghee like I did, use some pressure to make a hard laddu. Otherwise, it will break apart the moment you set it aside.

Maladu, Maa Laddu, Pottukadalai Urundai, Gulla Senaga Pappu Undalu

Minapa Sunni Undalu – Sunnundalu (Udad Dal Laddu)

Minapa Sunni Undalu - Udad Dal Laddu - Sunnundalu
Minapa Sunni Undalu – Udad Dal Laddu – Sunnundalu

Minapa Sunni Undalu (also called Sunnundalu) is an Udad Dal Laddu that is very popular in Andhra Pradesh. Easy to make and absolutely delicious, this laddu is made for most festive occasions like Deepavali.

You can make Minapa Sunni Undalu with Udad Dal with or without the skin. I chose to make it with split udad dal with skin as I love the texture and taste that it imparts. It is also far more healthy than the Sunnundalu made with husked dal.

Also try my recipes for Maladu, Besan Laddu, and Rava Laddu Without Coconut or Milk.

How to Make Minapa Sunni Undalu | Sunnundalu

Time: 45 Mins

Makes: 12

Ingredients

  1. Udad Dal, Minapappu – 1 Cup
  2. Grated Jaggery or Sugar – 3/4 Cup
  3. Ghee – 1/2 Cup

Method

  1. Dry roast the udad dal till it turns golden brown.
  2. Spread the udad dal in a large steel plate for ~15 minutes to cool.
  3. Grind the udad dal with the sugar or jaggery to a fine powder.
  4. Melt the ghee.
  5. Slowly add the ghee to the udad dal powder.
  6. Mix well to form a crumbly texture.
  7. Shape into 10-12 equal sized balls.
  8. Store the Minapa Sunni Undalu | Sunnundalu in an airtight container.

 

Quick and Easy Coconut Laddoo | Nariyal Laddu with Condensed Milk

Quick and Easy Coconut Laddoo | Nariyal Laddu made with Grated Coconut and Condensed Milk
Quick and Easy Coconut Laddoo | Nariyal Laddu

Today I present a recipe for a Quick and Easy Coconut Laddoo (Nariyal Laddu) made with condensed milk.

Diwali, the Festival of Lights, is on with full-force. There are many legends behind Diwali celebrations. For South Indians, Diwali starts on Naraka Chaturdashi, a day which celebrates the slaying of the demon.

Traditionally, the day starts early with an oil bath, donning of new clothes, and bursting crackers. All of this has to happen before sunrise. 🙂 Then starts the multi-day celebration that involves visiting family and friends and having them over. The 4-5 days of Diwali are a whirlwind of activity with family, fun, festivities, fireworks, and of course, food! We make all kinds of sweets and savouries, and share them generously with friends.

Traditional favourites in our home include:

This year we decided to try something different, and chanced upon this quick and easy Nariyal Laddu with Condensed Milk.  It was done in under 30 minutes and was absolutely delicious. What more you avoid the risk of having rock hard coconut laddoos that is inherent with the traditional way of making them with sugar syrup.

You could make this laddoo with either dessicated coconut or fresh coconut. I chose to make it with fresh coconut.

Serving: Makes 12 large lemon-sized Nariyal Laddu | Coconut Laddoo

Ingredients

  1. Sweetened Condensed Milk – 400 gms
  2. Grated Fresh Coconut or Dessicated Coconut – 3 Cups
  3. Ghee – 1/2 tsp

Method

  1. In a heavy-bottomed vessel, mix 2.5 cups of grated coconut with the condensed milk.
  2. On low to medium heat, cook the mix till it starts to dry out and leave the edges.
  3. Stir continuously.
  4. Let the mix cool completely.
  5. Divide the mix into 12 portions.
  6. Grease your palms with some ghee.
  7. Roll each portion into a perfect round shape.
  8. Roll each Nariyal Laddu | Coconut Laddoo in the remaining grated coconut till it is evenly coated.
  9. Enjoy!