Skip to main content

Kobbari undalu/Sweet Coconut balls

Kobbari undalu also known as Kobbari losulu is one of the traditional home made sweets in Andhra. People with sweet tooth will definitely love these undalu.

All you need is freshly grated coconut, jaggery and little patience to make this dish..Give it a try :)

Ingredients


2 cups freshly grated coconut
2 to 2 1/2 cups of grated Jaggery(I used 2 1/2 cups)
couple of pinches of elaichi powder or cardamom powder(yalakala podi)

Method

Add coconut, elaichi and Jaggery to a thick sauce pan. Turn the heat to medium and place the pan.
The jaggery will start to melt in a few minutes. Let the grated coconut cook well in the jaggery syrup. Keep on stirring continuously so that the coconut mixture does not stick to the bottom of the pan.
Let all the moisture go away and cook till the coconut mixture becomes thick. At this point the mixture will start to stick to the stirring spoon and tend to leave the sides of the pan.
Line a plate with parchment paper or apply ghee to a plate. Turn off the heat and transfer the mixture to the plate and keep aside for few minutes to let the mixture cool down a bit. When the mixture comes down to tolerable temperature, grease your palm with ghee and make balls out the coconut mixture.

Note

To test to see if the coconut mixture is ready, take a spoonful of mixture and let it cool for a minute. Form into a ball and see if the mixture reached the desired consistency. If you can form a ball out the mixture that means you can turn off the heat.

Comments

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m

Baklava

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo