Dry Coconut Laddu

This is an easy and quick recipe, I had some amount of leftover sajjappa stuffed.so decided to use it and make this yummy laddu. Usually, coconut laddu are often made in festivals and that is different from this, it is made up of stuffed sajjappa and turns into laddu. We can do laddu by using dry coconut and milk, but here am not using milk or condensed milk. This is made up of a great combination of dry coconut and jaggery.

Cuisine: South Indian       | Cooking: 20 minutes

Preparation: 15 minutes  | serves: 15 pieces

Ingredients:

Dry coconut        -  1-1/2 full coconut

Roasted gram     -  1/4 cup (1/4 pavu)

Cardamom         -  2

Jaggery             -  1 big size

Water               -  1/2 cup

Method:

1. In a big jar, add dry coconut and make a powder (don't grind completely into powder), keep it aside.
2. In the same jar, add roasted gram, cardamom, and crushed jaggery(or you can directly add jaggery to boiling), grind all into a fine powder and add with ground dry coconut powder. 
3. In a deep Kadai/pan, Mix above ground ingredients well by adding water and let it boil in a medium flame until jaggery dissolves in ground powders and it becomes a thick paste to make a dough.
4. Once it becomes a thick paste, switch off the flame and let it cool completely.
5. After it cools down, apply a drop of oil to palm and make a big lemon size ball from the dough.
6. Serve when it is freshly to get a yummy flavor.
7. You can store this in the refrigerator for up to 1 week. but make sure a few hours before eating keep outside from the refrigerator as it becomes hard when kept in the fridge.

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