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
Print
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.

 

Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe

This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda.

Murmura Chivda | Kurmura Chivda: Puffed Rice with Peanuts, Green Chillies, and Curry Leaves
Low Oil Murmura Chivda | Kurmura Chivda

This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and super delicious. The best part is that it also gets done in a jiffy so that is a blessing in the Diwali season.

Do also try my recipes for Low-Oil Poha Chivda and Kolhapuri Bhadang.

How to Make Murmura Chivda | Kurmura Chivda

Kurmura Chivda
Print
Murmura Chivda | Kurmura Chivda
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This is the recipe for a delicious, low-oil and healthy Murmura Chivda | Kurmura Chivda. It also gets done very quickly and so is a blessing in the busy Diwali season.

Course: Snack
Cuisine: Indian, Maharashtra, South Indian
Servings: 10 People
Author: Aruna
Ingredients
  • 200 Gms Kurmura, Murmura
  • 1/4 Cup Peanuts
  • 3 tbsp Roasted Gram Dal, Chutney Dal
  • 1/4 Cup Thinly Sliced Dried Coconut, Copra
  • 1-2 tbsp Finely Chopped Green Chillies
  • 10-12 Curry Leaves, Torn to Small Pieces
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1.5 tbsp Oil
  • Salt to Taste
Instructions
  1. In a large kadhai, over medium flame, heat the oil.

  2. Add the peanuts and stir-fry for 1 minute.

  3. Lower the heat to low.

  4. Add the roasted gram dal and copra slices.

  5. Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.

  6. Add the finely chopped green chillies and curry leaves.

  7. Stir-fry till the curry leaves and chillies becomes crisp.

  8. Add the salt, turmeric, and asafoetida.

  9. Mix well.

  10. Add the kurmura and mix well.

  11. Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.

  12. Turn off the heat and let the Murmura Chivda cool.

  13. Store in an air-tight bottle.

Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda

  1. Before you start making the Murmura Chiva, I would recommend that you keep all the ingredients ready and within arm’s reach. This is because here there is very little time between adding ingredients and a danger of something burning if you are not quick enough.
  2. Take a Kadhai that is large enough so that you can comfortably stir-fry the Kurmura Chivda. 200 gms is quite a large amount of kurmura/murmura.
  3. Add the oil to the Kadhai and heat till it is hot.
  4. Now add the peanuts and stir-fry till they just start to change colour, about a minute. The peanuts will fry further after we add the other ingredients.

  5. Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
  6. Add the roasted gram dal and copra slices.
  7. Patiently stir-fry till the roasted gram starts to change colour to light golden brown and become crisp. At the same time the copra slices also start to brown at the edges.
  8. Now add the finely chopped green chillies and curry leaves.
  9. Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
  10. Now add the salt, turmeric, and asafoetida; and mix well.
  11. Add the murmura.
  12. Mix well so that it is coated with the turmeric and salt.
  13. Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
  14. Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
  15. Store Murmura Chivda | Kurmura Chivda in an air-tight container.
Kurmura Chivda | Murmura Chivda
Kurmura Chivda | Murmura Chivda

Easy Rava Laddu (Without Milk and Coconut)

Now that Navratri is winding down it is time to think of Diwali. How time flies! While I have a great Collection of Diwali Recipes on the blog, I realised that it is missing some popular recipes; like Rava Laddu. So here I am to set that right.

My mother always made Rava Laddu without milk, using just ghee as the binding factor. This version can also be stored for much longer than the one with milk and so you can make it a few days before Diwali. The best part about Rava Laddu is that all ingredients are easily available in an Indian home; rava (semolina), ghee, sugar, cashew and kishmish. So you can even make this when you have last minute guests.

Rava Laddu

Also try my recipes for other easy laddus: Minapa Sunni | Sunnunadalu (Andhra Udad Dal Laddu), Pesara Sunni Undalu (Andhra Moong Dal Laddu), Kobbari Louz | Narkel Naru (Coconut Jaggery Laddu), and Maladu.

How to Make Rava Laddu Without Milk

Cook Time: 45 Minutes

Makes: 16 Laddus

Ingredients

  1. Rava, Semolina – 1 Cup
  2. Sugar – 3/4 Cup
  3. Ghee – 1/4 Cup + 1 Tbsp
  4. Cashews – 10
  5. Kishmish – 20
  6. Green Cardamom – 4

Method

  1. Over a low-to-medium flame, dry roast the rava while stirring constantly till it just starts to change colour. You really to keep stirring constantly as rava tends to burn quickly. Also ensure it does not turn brown.
  2. Spread in a plate to cool.
  3. In the meantime, peel the cardamom.
  4. Grind the sugar and cardamom seeds together to a fine powder. You could also grind the semolina along with the sugar to get a fine powder. I prefer the grainy texture and so did not do this.
  5. After the rava cools, add the powdered sugar to the rava.
  6. Mix well.
  7. Break the cashews into small pieces.
  8. Heat 1 tbsp ghee.
  9. Fry the cashews till light golden brown.
  10. Add the kishmish and mix well.
  11. Wait till they puff.
  12. Add the roasted rava.
  13. Over low heat, melt 1/4 cup ghee.
  14. Take off the heat and wait for about 5 minutes for it to cool.
  15. Mix well. The rava will be like damp sand at this point.
  16. Divide into 16 portions.
  17. Pick one portion of the rava.
  18. Using your fist press into a round laddu shape.
  19. Gently place each Rava Laddu into a plate. Keep some distance between the laddus because at this stage they are fragile and will break easily.
  20. Repeat to make all the laddus.
  21. Let the Rava Laddu rest for about 1 hour. The ghee in the mix will solidify and the laddus will become firm.
  22. Store in a dry, air-tight container.
Rava Laddu without Milk or Coconut for Diwali
Rava Laddu without Milk or Coconut

Sev Burfi or Singhar Ji Barfi – A Sindhi Sweet – Diwali Special Recipe

Sev Burfi or Singhar Ji Barfi
Sev Burfi or Singhar Ji Barfi

Singhar ji Barfi or as it is often called Sev Burfi is a very famous Sindhi sweet. I was introduced to it while I was studying for my engineering degree by my friend Bindu Kodwaney. One Diwali she took me to this wonderful place called Tharu Sweets in Bandra, Mumbai and introduced me to this wonderful, wonderful sweet one Diwali and I have been a fan ever since.

Tharu Sweets is a legendary sweet shop which makes some of the most delicious and decadent sweets ever.  What I love about Tharu is their adherence to tradition and their unfailing commitment to quality. While I am writing about their Sev Burfi or Singhar ji Barfi today, I would unhesitatingly recommend  all of their sweets. I espcially love their hot Gulab JamunKaju Katli and Mixed Dry Fruit Barfi. The latter is something to die for (after Sev Burfi, of course :)) and I work through a single loaded piece over the entire day. While they are famous for their sweets, they also serve a delicious Aloo Tikki and Chole cooked in pure ghee. What is life without a little indulgence!

Coming back to the recipe  Singhar ji Barfi or Sev Burfi very very easy to make and gets done in less than 20 minutes. The key to a well-made Sev Burfi is to ensure that the Sev is cooked and yet retains its shape.

Why not try it this Diwali and surprise your guests?

I used the recipe from SindhiRasoi.com. The only change I made was to reduce the sugar a tad bit and use Kewra Essence instead or Rose Water/Essence.

How to Make Sev Barfi or Singhar Ji Burfi

Makes: 12 to 16 Pieces

Time: 20 Minutes

Ingredients

  1. Unsweetened or Feeka Mava – 2o0 gms
  2. Sev – 200 gms
  3. Sugar – 175 gms
  4. Water – 1 Cup
  5. Kewra Essence – 3 to 4 drops
  6. Yellow Food Colour – 4 to 5 drops
  7. Ghee – 1/2 tsp
  8. Pista and Almond Slivers – 2 tbsp
Singhar ji Burfi - A Sindhi Speciality
Singhar ji Burfi – A Sindhi Speciality

Method to Make Singhar ji Barfi or Sev Burfi

  1. Crumble the Mava till there are no lumps.
  2. Set aside.
  3. Grease a 7″ dish or plate with high sides with the ghee.
  4. Set aside.
  5. In a heavy bottomed pan, over medium flame, heat the water and sugar till the sugar melts.
  6. Turn the heat down to low. The water should be simmering not boiling.
  7. Add the yellow food colour and Kewra essence.
  8. Add the sev and mix with a gentle hand till the sev is completely coated with water.
    • Do not mash the sev.
    • Do not cook for long.
  9. Add the crumbled mava.
  10. Mix well with a gentle hand.
  11. Turn up the heat to medium.
  12. Cook till the mava melts.
  13. Immediately transfer to the greased plate/dish.
  14. Spread evenly and let cool.
  15. Garnish with Pista and Almond slivers.
  16. Cut into squares or diamonds and serve.

Tips

  • Sev Burfi is rather soft in texture and does not solidify like other burfis.
  • Tradition calls for unsalted or feeka Sev. I used the regular sev.
  • Do not use Nylon sev or the very thin sev. It will disintegrate.
  • Do not mash the sev while mixing. It should retain its shape.
  • You can store the burfi in the refrigerator. In this case, it will solidify. To serve, keep it outside for about 30 to 60 minutes.

Singhar ji Barfi or Sev Burfi - Inspired by Tharu Bandra