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Kobbari Kova Kajjikayalu - A Traditional Andhra Sweet Recipe

How to Make Kova Kajjikayalu - Stuffed Kova Laddu with Coconut Jaggery filling. A traditional Andhra sweet recipe with step by step photos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Andhra, Indian
Servings: 12 ladoos
Calories: 249kcal
Author: Hari Chandana Ponnaluri


  • 1 3/4 cup Unsweetened Khoya / Mawa
  • 1 1/2 cups Grated Fresh Coconut
  • 3/4 cup Powdered Jaggery
  • 7 tbsp Sugar
  • 1 tsp Ghee
  • A pinch of Cardamom Powder


  • Combine the coconut and jaggery in a heavy bottomed pan.
  • Stir well and let the jaggery dissolves completely. Cook on a medium flame.
  • Stir continuously until you get a thick, sticky and lumpy mixture.
  • Add the cardamom powder and ghee and mix well.
  • Turn off the heat and let it cool.
  • Divide the mixture into 12 round shape balls and set aside.
  • Grind the sugar into a fine powder and set aside.
  • To make the outer layer, take the crumbled khoya in a heavy bottomed pan.
  • Roast the khoya on a low flame for 5 minutes. Turn off the flame.
  • Transfer the roasted khoya to a bowl and let it cool down.
  • When the mixture is warm, add the powdered sugar to it. If the mixture is too hot then the sugar will melt. It should be warm.
  • Combine the sugar powder and khoya and make a smooth dough.
  • Grease your hand with little ghee and divide the khoya dough into equal portions.
  • Take a kova ball and spread it on your palm. Place a coconut ladoo in the middle, gather the edges of khoya together and roll into a smooth ball.
  • Set them aside to cool completely.
  • Store them in an airtight container.
  • Serve!