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.
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 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.
Add the grated jaggery and mix well.
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.
Add the cardamom powder and mix well.
Turn off the heat and let the kadhai cool a bit. I let it cool completely to room temperature.