Kova kajjikayalu | Kova ladoo | Khoya coconut ladoo

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat ghee in a pan, add the coconut and jaggery, and cook on medium heat, stirring well, until the moisture has dried up. The mixture should stay moist, not completely dry, so it binds.
2. Let the mixture cool until warm, then shape it into 10 equal balls and set them aside to dry completely.
3. Warm the khoya in a non-stick pan over medium heat. Add the powdered sugar and stir often until the mixture comes together, turns thick and leaves the sides of the pan. Do not let it brown.
4. Transfer the khoya to a plate to cool. When warm, knead briefly until smooth, if needed.
5. Divide the khoya into 10 balls. Flatten one ball, place a dry coconut ball in the centre, and cover it with the khoya.
6. Smooth the ball gently without pressing it. Repeat for the rest, then dry the ladoos for 2 to 4 hours.
7. Store in an airtight jar and eat within 3 days, or refrigerate and use within 2 weeks.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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