Kobbari Kova Kajjikayalu is also known as Kova Kobbari Laddu is a very old and classic Andhra sweet. The outer layer of the sweet is made with khoya (milk solids) and sugar and the stuffing is so simple where we cook the fresh coconut and jaggery together to form a thick mixture. The coconut jaggery filling can be used in many South Indian sweets like Kobbari Poornalu, Thengai Poli, and Vella Kozhukattai
This traditional sweet can be made with homemade khoya or store bought khoya.
If you are looking for more Traditional sweet recipes then do check Rava Modakam, Rava Appalu, Pala Munjalu, Ranga Alur Puli, Rava Pulihora, Pesara Garelu, Tambittu, Paala Rava Kesari, Bellam Pongali and Rava ladoo.
Here’s a complete list of Makar Sankranti Recipes
Did you make a recipe? Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. 🙂
Kobbari Kova Kajjikayalu - A Traditional Andhra Sweet Recipe
Ingredients
- 1 ¾ cup Unsweetened Khoya / Mawa
- 1 ½ cups Grated Fresh Coconut
- ¾ cup Powdered Jaggery
- 7 tbsp Sugar
- 1 tsp Ghee
- A pinch of Cardamom Powder
Instructions
- Combine the coconut and jaggery in a heavy bottomed pan.
- Stir well and let the jaggery dissolves completely. Cook on a medium flame.
- Stir continuously until you get a thick, sticky and lumpy mixture.
- Add the cardamom powder and ghee and mix well.
- Turn off the heat and let it cool.
- Divide the mixture into 12 round shape balls and set aside.
- Grind the sugar into a fine powder and set aside.
- To make the outer layer, take the crumbled khoya in a heavy bottomed pan.
- Roast the khoya on a low flame for 5 minutes. Turn off the flame.
- Transfer the roasted khoya to a bowl and let it cool down.
- When the mixture is warm, add the powdered sugar to it. If the mixture is too hot then the sugar will melt. It should be warm.
- Combine the sugar powder and khoya and make a smooth dough.
- Grease your hand with little ghee and divide the khoya dough into equal portions.
- Take a kova ball and spread it on your palm. Place a coconut ladoo in the middle, gather the edges of khoya together and roll into a smooth ball.
- Set them aside to cool completely.
- Store them in an airtight container.
- Serve!
Nutrition
Nutrition values are estimates only.
How to Make Kova Kajjikayalu Recipe with Step by Step Photos:
- Combine the coconut and jaggery in a heavy bottomed pan.
- Stir well and let the jaggery dissolves completely. Cook on a medium flame.
- Stir continuously until you get a thick, sticky and lumpy mixture.
- Add the cardamom powder and ghee and mix well.
- Turn off the heat and let it cool.
- Divide the mixture into 12 round shape balls and set aside.
- Grind the sugar into a fine powder and set aside.
- To make the outer layer, take the crumbled khoya in a heavy bottomed pan.
- Roast the khoya on a low flame for 5 minutes. Turn off the flame.
- Transfer the roasted khoya to a bowl and let it cool down.
- When the mixture is warm, add the powdered sugar to it. If the mixture is too hot then the sugar will melt. It should be warm.
- Combine the sugar powder and khoya and make a smooth dough.
- Grease your hand with little ghee and divide the khoya dough into equal portions.
- Take a kova ball and spread it on your palm. Place a coconut ladoo in the middle, gather the edges of khoya together and roll into a smooth ball.
- Set them aside to cool completely.
- Store them in an airtight container.
- Serve!
You might also like to check these recipes:
Yummy !! I love this sweet.
this looks delicious!!!! very traditional…
A very rich, sweet dish! Looks delicious!
What is the shelf life of the sweet
Store them in an airtight container for up to 3 days outside or up to a week in the refrigerator.
Hari chandana garu, I am lookin for the original kova kajjikaya recipe from east godavari – the shell is made with (i think) equal amounts of milk and sugar – boiled about 5 mts and then beaten to a solid – like fondant. Like you showed above, stuff laskora balls into these shells, then leave the laddoos to dry. The shell becomes hard when dry. I am not sure of the amounts of milk and sugar. Hence hoping you will be able to help me out. Thanks.
It is also given in Malati chendur gari 'vantalu-pindi vantalu' cook book. Regards
Hello Sujata garu, this is another version of making kova kajjikayalu. this recipe works well for me. I will try Malati chendur's recipe as soon as possible and let you know. Thank you!