Coconut Laddu | Nariyal ke Laddu | Kobbari Louz | Narkel Naru
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!
Equipment
- Heavy-bottomed Kadhai
- Spatula
- Plate
Ingredients
- 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