KOBBARI UNDALU / COCONUT JAGGERY LADDU

[vc_row][vc_column][mk_fancy_title size=”20″ font_weight=”900″ font_family=”none”]KOBBARI UNDALU / COCONUT JAGGERY LADDU[/mk_fancy_title][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1460793677186{margin-bottom: 30px !important;border-top-width: 1px !important;border-bottom-width: 1px !important;padding-top: 20px !important;padding-bottom: 20px !important;border-top-color: rgba(227,159,34,0.5) !important;border-top-style: dashed !important;border-bottom-color: rgba(227,159,34,0.5) !important;border-bottom-style: dashed !important;}”][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-clock-5″ title=”Prep. Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]30 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-clock” title=”Cooking Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]35 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-pie-5″ title=”Serves” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]3 to 4[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-love” title=”Difficulty” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]Simple[/mk_icon_box][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]

1 cup of fresh grated Coconut,(Can be substitued with frozen grated coconut)
1 1/2 cup of grated Jaggery (Grate or cut the jaggery into small pieces)
You can always adjust the sweetness as per your taste[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text]1- Add coconut, jaggery in a heavy bottom vessel on medium heat.

2- In few minutes jaggery will start melting, let coconut cook well in the jaggery syrup. Stir continuously.

3- If the mixture is looking too dry add little bit water to get the pakam. Cook until the mixture comes close/thick.

4- Do not cook for too long then the laddus becomes hard. Turn off the heat and keep it aside for few mts.

5- When the mixture is still warm grease your palm with ghee/oil and start making small rolls with the mixture.

6- You can garnish these rolls with cashew nuts.(Optional)[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

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