Coconut Laddu | Nariyal ke Laddu

Called Nariyal ke Laddu in Hindi, Kobbari Louz in Telugu, Narkel Naru in Bengali, this delicious, two-ingredient, easy-to-make, and healthy Coconut Jaggery Laddu ticks so many boxes. 

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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). As I was thinking of what to make as a sweet I remembered this simple Coconut Laddu made with Jaggery that my mother used to make often. Called Kobbari Louz in Andhra Pradesh and Telangana, it is so very easy to make and delicious to boot.

I have discovered that this Coconut & Jaggery Laddu is quite popular in Bengal as well where it is called Narkel Naru.

Some Tips to Make a Great Coconut Laddu | Nariyal ke Laddu

• Use freshly grated coconut for best results and a longer shelf-life.
• When you measure the grated coconut, do ensure you are packing the cup well. If you just scoop up the grated coconut, the quantity would much lower that is needed for the laddu.
• Freshly grated coconut has high water content and so needs to be dried out a bit by dry roasting it. However, you need to dry roast the coconut on low heat so that it does not dry out completely and remains white in colour.
• The colour of your Coconut Laddu is determined by the colour of the jaggery you use. Unbleached, naturally processed jaggery tends to be darker in colour and in that case the Nariyal ke Laddu will be deep brown.

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Other Laddu Recipes

• Sunnundalu | Minapa Sunni Undalu | Andhra Udad Dal Laddu
• Chimmili | Nuvvula Undalu: 2-ingredient Andhra Sesame & Jaggery Laddus
• Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
• Muger Mithai | Bengali Moong Dal Laddu

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

1. Cooking the Coconut Jaggery Mix
   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.
   1. Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
   2. 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.
   3. Add 2 tightly-packed cups of grated coconut to the heated kadhai and continuously stir-fry so that it starts to dry a bit. You know you are done when the coconut is white 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.
      
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   4. Now add 2/3 cup of grated jaggery to the roasted coconut and mix well.
      
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   5. Turn up the heat to medium, and constantly stir-fry the coconut-jaggery mix till it the jaggery melts and the mix dries out a bit. 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.
   6. Now to this cooked mix, add 1/2 tsp cardamom powder and mix well.
      
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   7. Take the Kadhai off the heat and let it cool.
      
      
      
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2. 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. Store the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu in an air-tight container.

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Recipe for Coconut Laddu | Kobbari Louz | Narkel Naru

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Coconut Laddu | Nariyal ke Laddu | Kobbari Louz | Narkel Naru

Aruna

Called Nariyal ke Laddu in Hindi, Kobbari Louz in Telugu, and Narkel Naru in Bengali, this Coconut Laddu is super easy to make and delicious.

I find it a great way to use all the extra coconut I have in the festive season or after major pujas. This Coconut and Jaggery laddu is also a great Diwali sweet to make!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Shaping Time 15 minutes mins

Total Time 40 minutes mins

Course Dessert, Diwali Sweets

Cuisine Bengali, Gluten Free, Indian, South Indian, Vegan, Vegetarian

Servings 12 Laddus

Calories 120 kcal

Equipment

• Heavy-bottomed Kadhai
• Spatula
• Plate

Ingredients

  

1x2x3x

• 2 Cups Grated Coconut
• 1 Cup Grated Jaggery (I used 2/3 Cup)
• 1/2 tsp Cardamom Powder
• Ghee for Rolling Laddus (Vegans can use oil)

Instructions

 

Making the Coconut Jaggery Mix

• Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
• Turn the heat to low and wait for 1-2 minutes for it to cool a bit.
• Add 2 packed cups of grated coconut and continuously stir-fry till it starts to dry out a bit.

  This takes about 5 to 7 minutes.

  Ensure that the  colour of the grated coconut does not change and remains white.
• Now add 1 cup grated jaggery and mix well.
• Turn up the heat to medium, and constantly stir the mix till the jaggery melts and the mix comes together as a ball.

  How long you cook will decide how hard the  Coconut Jaggery Laddu will be; I kept it relatively soft and chewy. Cook for longer and dry the mix out a bit if you want a more solid laddu.
• Add 1/2 tsp cardamom powder and mix well.

  Do try adding 1/2 tsp Jaiphal powder (Nutmeg Powder) as some Maharashtrians do. It gives this laddu a wonderful flavour and aroma.
• Turn off the heat and let the kadhai cool a bit.

  If you are making soft laddus, like I did, you can let the coconut-jaggery mix cool completely to room temperature. However, if you have dried out the mix a bit, make shape the laddus while the mix is still warm.

Shaping the Coconut Laddu | Nariyal ke Laddu

• Grease your palms with 1-2 drops of ghee.
• Take 1 to 1.5 tbsp of the mix and shape into a laddu.
• Repeat the steps till all the coconut laddus have been formed.
• Store in an air-tight container.

Notes

• When measuring the grated coconut, ensure that you pack the cup. else the coconut-jaggery proportion will be disproportionate.
• When you dry roast the grated coconut, be careful not to dry it out too much and ensure it remains white.
• Constant mixing is the key to ensuring the coconut-jaggery mix does not burn.

Nutrition

Calories: 120 kcalCarbohydrates: 19 gProtein: 0.5 gFat: 5 gSaturated Fat: 4 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.3 gCholesterol: 1 mgSodium: 3 mgPotassium: 48 mgFiber: 1 gSugar: 18 gVitamin C: 0.5 mgCalcium: 8 mgIron: 0.5 mg

Keyword Andhra Kobbari Louz, Bengali Narkel Naru, Coconut and Jaggery Laddu, Coconut Jaggery Laddu, Coconut Laddoo, Coconut Laddu, Diwali Sweets, Kobbari Louz, Laddu, Laddu Recipe, Nariyal ke Laddu, Nariyal Laddu, Narkel Naru

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!