Kobbari Ladoo/Coconut Laddoo

Festivity means we would love to be at our Ammamma's, she makes delicious and yummy treats for us... Kobbari laddoo's are one of her best we love to have then warm and fresh from the stove... The traditional way of making these laddoos require a lot of time but now that every traditional dish has a short cut ;D The original recipe that my Grandma made used Goats Milk, freshly grated dried Coconut and Jaggery.

Now that today is 27th Feb, it has lotsa significance, My Dad's Bday and 3rd Blog Anniversary, it so happened that I wrote my first post 3 years back on this same day, but with little intentions of making this a food blog, later I moved all the non food related posts to my other blog ultimatley making this a full and full foodie blog. Unlike other bloggers, I havent made many posts just crossed my 100th post few weeks back. I always feel I have to do so much and while I am held up in other things I am not doing justice here.

Primarily, it wouldnt have been possible to come 3 years in this culinary journey without the support and encouragement of you gals, I used to disappear often while your words and concerns made me come back, wish to continue blogging giving you all more recipes from home ;D. Meanwhile enjoy these Kobbari Laddos and small treat for all of you.



I would like to pass it on to all my fellow blogger, please do accept this "Thank you" from MemoryArchieved.



Ingredients:

Half and Half - 2 cups (Whole Milk)
Milk Powder - 3 cups
Sugar - 1/4 cups
Desiccated Coconut - 2 1/4 cups + some for dusting
Cardamom - 2 pods
Nutmeg - a dash (scrapped)
Rasins - 2 tbsps
Cashewnuts - 1 tbsps
Ghee - 2 tsps + 1 tsp for rolling

Garnishing:

Saffron Strands - a few
Pistachio - a few



Method:

1. Heat a heavy bottom pan add the Half & Half (whole milk)when it starts boiling add Milk Powder and Sugar mix well to avoid lumps.
2. Keep stirring the mixture all the while keeping the flame on low to medium until the mixture reduces to half.
3. Meanwhile remove the Cardamom pods and make a fine powder. Heat 2 tsps of Ghee and fry the Raisins and Cashewnut and set aside.
4. Now add the Cardamom Powder and the Nutmeg Powder and mix well, throw in the Coconut and mix well until it forms a ball. Do not cook on high flames or over cook, else the Coconut will give up Oil.
5. Remove from heat and let it cool for 5 mins or until the dough is handleable. Pinch small lemon sized balls and push a Raisin or Cashewnut to the center and roll them into balls. If they stick to your hands apply Ghee before rolling them.
6. Spread some Coconut in a plate and roll over the balls so the Coconut spreads evenly over the balls. Garnish with Saffrons and Pistachios. Once cool store them for upto 10 days.

You can also check my Coconut Diyas



I am sending the Kobbari Laddoo's to

Divya's Sunday Snacks and
Notyet100's Holi Event