Kova Kobbari Kajjikayalu

Ingredients

Coconut Filling

• 1 cup fresh grated coconut

• 1/2 cup powdered jaggery

• 1/2 teaspoon cardamom powder

• 1 tablespoon ghee (clarified butter)

Kova Mixture

• 2 tablespoons melted butter

• 1 cup condensed milk

• 1.5 cups milk powder

  
  

Instructions

Make the Coconut Filling

1. Combine Ingredients: In a pan on medium heat, add 1 cup of grated coconut, 1/2 cup of powdered jaggery, and 1/2 teaspoon of cardamom powder. Pour in 1 tablespoon of ghee.

2. Cook the Mixture: Stir continuously until the mixture begins to thicken and gets a sticky consistency. This should take around 5–7 minutes.

3. Shape the Filling: Allow it to cool slightly. Once it's manageable, shape the mixture into small balls (about the size of a marble) and set them aside.

Prepare the Kova Mixture

1. Combine Ingredients in a Microwave-Safe Bowl: In a microwave-safe bowl, mix 2 tablespoons of melted butter, 1 cup of condensed milk, and 1.5 cups of milk powder until smooth.

2. Microwave in Intervals: Microwave the mixture for 1 minute, then stir. Repeat this for a total of 4 minutes, stirring after each minute to ensure even cooking. The mixture should reach a thick, smooth, and slightly sticky consistency by the end.

Assemble the Kajjikayalu

1. Shape the Kova Mixture: Once the kova mixture is cool enough to handle, take small portions and flatten them into circles large enough to cover the coconut filling.

2. Enclose the Coconut Filling: Place one coconut ball in the center of the flattened kova disc and carefully fold the edges around it, enclosing it fully. Gently roll and shape each piece into a smooth ball.

3. Set the Kajjikayalu: Place the finished sweets on a tray and let them set at room temperature for at least 2 hours to firm up.