Coconut Jaggery ladoo- Kobari lauz

Ingredients:

• Coconut pieces- 1 1/2 cup
• Jaggery grated- 3/4 cup or more (depending on sweetness)
• Cashews- 6-8 chopped 
• Almonds- 4-6 chopped
• Water- 1/8 cup, if required 
• Ghee- 3-4 tbsp 

Method:

1. Grind the coconut pieces into a fine mixture. Do not add water. 
2. Heat ghee in a nonstick pan and add the coconut mixture. 
3. Roast it for 10-15 minutes by mixing occasionally so that it changes color evenly. Make sure the heat is in simmer.
4. You can smell the beautiful flavor of mildly roasted coconut. 
5. Take care not to completely dry out the coconut mixture. When there is still some moisture left, add the chopped cashews and almonds. 
6. Now add the grated jaggery and mix till it begins to melt.
7. Once the jaggery melts, add 1/4- 1/2 tsp of spice powder of choice.
8. Mix well and sprinkle water if necessary. 
9. If the jaggery melts easily then do not add water.
10. Let it cook and we can see that the mixture starts to release the ghee.
11. As it begins to thicken up turn off the heat and let it cool down. It will take about 5 minutes to cook.
12. Once it is warm enough to hold, start to make the balls by applying some ghee on the palm of your hands.
13. Coconut Jaggery ladoos are now ready to serve. These stay good for up to 4 days at room temperature and a week in the refrigerator.

Notes:

1. Jaggery powder can be used instead of manually grating a block of jaggery.
2. When adding cinnamon or nutmeg or clove powder add not more than 1/4 tsp as these have very sharp and intense flavors. 
3. Do not let the mixture thicken up for too long as it will result in hardening of the mixture. If so apply ghee to a plate, transfer the mixture to it, spread evenly and cut into pieces. Let it cool down and you will have coconut barfi. 
4. Or you can just heat the mixture again on simmer, add some water (just sprinkle) let it melt and make the balls. Now let it cool down to room temperature. 
5. But these have to be consumed quickly and stored for more than 3-4 days.