Kobbari Louz

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Kobbari Mithai and Kobbari Louz are very near and dear to folks from Karmataka and Andhra Pradesh. Kobbari louz/mithai is made with sugar, but I really like the taste of jaggery (bellum) with coconut.

Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 2 cups grated fresh coconut

  • 1 cup grated jaggery (palm sugar)

  • ¼ cup milk powder

  • ½ teaspoon ground cardamom

  • 2 teaspoons ghee (clarified butter)

Directions

  1. Heat the coconut and jaggery together in a heavy-bottomed skillet over low heat, stirring frequently, until most of the moisture evaporates and the coconut and jaggery begin to bind together, about 10 minutes. Sprinkle the milk powder over the mixture and stir. The milk powder helps absorb moisture and bind the mixture. Coconuts vary in their water content. If the mixture is still too loose, add a bit more milk powder. Add cardamom powder and mix.

  2. Grease a rimmed plate (or a thali if you have one) with the ghee. Spread the coconut mixture evenly and press and flatten with your hands. Cool completely. Cut into desired shape and serve.

Nutrition Facts (per serving)

109 Calories
5g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 109
% Daily Value *
Total Fat 5g 7%
Saturated Fat 4g 22%
Cholesterol 2mg 1%
Sodium 20mg 1%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 1g 3%
Vitamin C 1mg 1%
Calcium 44mg 3%
Iron 0mg 2%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.