I wanted to start my blog with something sweet. I had a coconut left from the Vratam we performed last week and so I made this Kobbari sweet (laskora or lauju). This is how my mom makes it. This method is very easy to make, since there is no need of making sugar syrup(I am not good at making sugar syrups) and there are few chances of making a mistake.
Fresh grated Coconut - 1 cup
Jaggery or sugar - 3/4 cup
Milk - 1/4 cup
Cardamom (Elaichi) powder - 1/2 tsp
Ghee (Clarified Butter) - 1 tbsp
- In a heavy bottom pan, take coconut, milk and jaggery (sugar) and keep it on medium-low heat.
- Jaggery will slowly start melting making the coconut sticky.
- Keep stirring constantly. Bottom can get easily burnt at this stage.
- After about 25-30 minutes of stirring, the mixture will come together and slides easily from the pan.
- Before removing from the pan, add cardomom powder and ghee to the coconut mixture.
- Remove the cooked coconut onto a greased plate.
- Score the coconut into squares (or diamonds or any shape you want) when it is still a little warm.
- You can store the separated squares for upto a week in a airtight container.