Relish this traditional Indian sweet balls that come from the households of East Godavari, simply made of Indian cuisine's fascinating quadruplets aromatic rice flour, ghee, coconut and jaggery. This lip-smacking Kobarikka Undalu will embrace your palates into its own aroma...
Heat a pan on low-medium heat and add the freshly grated coconut. Roast it while stirring continuously until it becomes slightly dry and aromatic. This should take about 3-4 minutes. Remove the roasted coconut from the pan and set it aside.
In the same pan, add the jaggery and a couple of tablespoons of water. Heat it over low-medium heat, stirring constantly, until the jaggery melts completely and forms a thick, sticky syrup. You can test the syrup's consistency by dropping a small amount into a bowl of cold water. It should form a soft ball when rolled between your fingers.
Once the jaggery syrup reaches the desired consistency, add the roasted coconut back to the pan. Mix well to combine the coconut with the jaggery syrup.
Continue to cook the mixture on low heat, stirring constantly, for another 2-3 minutes. This helps the coconut absorb the flavors of the jaggery and cardamom. Add a pinch of salt and cardamom powder to the mixture. Mix well. Turn off the heat and let the mixture cool slightly so that you can handle it comfortably.
Grease your palms with a little ghee to prevent sticking, and shape the mixture into small round balls while it's still warm. You can make them as big or small as you like.
Allow the Kobbari Karam Undalu to cool completely at room temperature. They will harden as they cool down. Once they have cooled and solidified, you can store them in an airtight container.