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KOBBARI SATTU PINDI

A delicious powdery dessert made of desiccated coconut, sugar and flavored with cardamom.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Indian, Telangana
Keyword: Bathukamma special, Indian desserts, Kid friendly recipes, Sattu pindi, Telangana cuisine
Servings: 4 people
Author: Shravani Abhishek

Ingredients

  • 1 cup Desiccated coconut
  • ¾ cup Sugar / Jaggery
  • 1 pod Cardamom optional

For making Kobbari sattu pindi muddalu/dry coconut laddu

  • ¼ cup Ghee

Instructions

  • Heat a skillet, dry roast the desiccated coconut/grated dry coconut on medium flame until they turn golden brown.
  • Transfer them to a wide plate and bring it to room temperature.
  • Blend the roasted desiccated coconut with cardamom pods to fine powder and transfer it to a wide plate or mixing bowl.
  • Now blend the sugar to fine powder or use powdered sugar or jaggery powder and add it to the powdered coconut.
  • Give it a good mix and if needed add a tbsp of ghee only if needed as coconut is oily itself and gently into the mix. And it's ready to serve.

For making the Kobbari sattu pindi muddalu/dry coconut laddu

  • Add in more melted ghee to the above made mix and gradually rub it in and roll and shaped into balls like laddus  .
  • Let the laddus air dry for about 2-3 hours or overnight.
  • And it's ready to serve. These laddus stay fresh upto 2 weeks stored in an airtight container.