Kova kajjikayalu recipe

INGREDIENTS:

1. Milk - 1/2 liter
2. Shredded coconut - 2 cup
3. Jaggery - 1 1/2 cup
4. Sugar - 1 cup
5. Cardamom powder - a pinch

PREPARATION:

1. Combine the coconut and jaggery in a heavy bottomed pan. Heat and Stir well and let the jaggery dissolves completely. Reduce to medium flame. Stir continuously and cook until you get a thick, sticky and lumpy mixture. Add the cardamom powder and ghee and mix well. When its warm make a small lemon size balls or size to your preference and keep it aside.
2. Make Khoa with milk and sugar. Refer to this recipe
3. Now coat the coconut jaggery balls with khoa i.e. you don't see coconut jaggery balls and serve.

NOTES:

1. This will last for a month.