Kobbari lauju / Coconut fudge

This is an Indian variety of coconut fudge. Unlike the other sweets where you need some expertise to make the sugar syrup, this recipe need not require any experience. Instead of using sugar, I have used jaggery which will give a nice caramel taste and colour. Also, instead of making the sweet in squares, I shaped them in laddu form.

Ingredients:

Fresh grated coconut - 4 cups
Jaggery - 3 cups
Cardamom powder - 2 pinches
Ghee – 1 tbsp to mould the coconut mixture.

Jaggery and grated coconut

Method:

Take a large pan with wide bottom. Add 3/4th cup of water and melt the jaggery. Keep the heat on medium-low allowing the jaggery to melt completely.

Add the grated coconut and cardamom powder to the jaggery syrup.

Keep the heat on medium and cook, stirring frequently to prevent the mixture from sticking to the pan. In about 30 minutes, the mixture will be reduced, becomes very thick and comes away easily from the sides of pan - this is the signal to turnoff the heat.

When the coconut mixture is warm enough, then smear your hands with ghee and make the laddus. Or you can spread it on a greased tray and cut into squares.

I found an empty chocolate box and I filled it with these coconut laddus.