INGREDIENTS:
- Coconut - 3 cups
- Jaggery - 1 cup
- Ghee - 2 tbsp
- Cashews - 1 tbsp (Optional)
PROCEDURE:
1. Take fresh coconut and grate it in mixer and keep aside. Now take jaggery and mash it with some weight or peel it into thin layers with a peeler.
2. Then take a non-stick pan heat it and add the grated fresh coconut and jaggery. Mix them well and fry on medium heat till all the jaggery melts and combines with coconut. At this point you will get nice aroma. Fry for 2-3 more mins then add ghee and fry for 2 mins. Now turn off the stove and let the kobbari louz to cool for 10 min. When it is cold enough to handle with your hand, make balls of it.
3. Fry the cashews in ghee and decorate each kobbari louz ball with one fried cashew.
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