In India, there is not any dearth of desserts. If you discover, you can find each area has a spread of distinctive candy treats to supply. In truth, there are some mithais that get a regional makeover as per the palate of the locals – ladoo being one such occasion. From North to South, ladoo is ready in nearly each Indian family. Rightly known as desi toffee, this round-shaped goodness wins hearts very quickly. We simply love nariyal ladoo! Prepared with grated coconut, sugar, cardamom powder et al, it’s candy, mushy and melts in mouth immediately. What fascinates us essentially the most is the truth that this basic mithai has scrumptious regional variations too. Here, we convey you one such regional nariyal ladoo recipe – it is known as kova ladoo.

What Is Kova Ladoo?

Traditionally known as kobbari kova kajjikayalu, it’s a standard dessert from Andhra Pradesh. As per meals consultants, kova ladoo is without doubt one of the oldest mithais from the area and is broadly ready throughout festivities.

What Is The Difference Between Kova Ladoo And Nariyal Ladoo?

An everyday nariyal ladoo is fabricated from freshly grated (or desiccated) coconut and sweeteners like sugar or jaggery. Whereas, in kova ladoo, a coconut and jaggery combine is stuffed inside an outer shell ready with home made khoya.

Andhra-Style Nariyal Ladoo Recipe: How To Make South Indian Kova Ladoo?

The ingredient we have to make kova ladoo:

To make this dish, we want, home made khoya, freshly grated coconut, jaggery, powdered sugar, ghee and cardamom powder (non-obligatory).

(Also Read: Must-Try: Easy-To-Follow Recipe Of Lush Paneer Malai Ladoo)

_{Kova laddoo is an fascinating recipe from Andhra Pradesh. Photo: iStock}

3 Steps To Make Kova Ladoo:

1. First put together the stuffing

Heat a pan on medium flame and add coconut and jaggery to it. Mix till the jaggery dissolves and turns thick and sticky. Add cardamom powder and ghee to it and blend. Once the stuffing is prepared, maintain it apart and let it cool.

2. Next, put together the outer layer

Roast khoya in a pan and let it cool. Then add powdered sugar to it. Knead a mushy dough with some ghee and divide it into equal parts.

3. Finally, assemble

Take the khoya ball on palm and roll it flat (with hand). Add the stuffing on the centre and tuck the perimeters. And you’ve got kova ladoo able to be relished.

Click here for the detailed recipe.

How To Store Kova Ladoo:

You should first let the ladoo calm down utterly. Then switch it to a clear, air-tight container and maintain it in a dry, cool place.

What are you ready for? Prepare the scrumptious South Indian-style kova ladoo in the present day and relish everytime you need!