Kova Kajjikaya-Easy recipe using frozen coconut and Instant Khoya

Aanchal Gupta

A quick and easy version of the traditional dessert from Andhra Pradesh. This recipe is very easy as it uses frozen coconut and Instant khoya/peda, made in 4 minutes. No sugar syrup needed. This recipe is a combination of two favorites-coconut laddoos which are then wrapped in soft, delicious khoya/peda.

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Prep Time 5

Cook Time 25

Total Time 30

Servings laddoos

Ingredients

For coconut laddoo/ filling

340 gms/12 oz frozen grated coconut thawed overnight in fridge
2 cups brown sugar packed
1 cup Full fat milk*
1/2 tsp green cardamom powder/elaichi powder
1 tsp ghee* only if using low fat milk

For the khoya/peda covering

1 stick/8 tbsp/ 1/2 cup unsalted butter melted(Microwave for 1 minute to melt it)
1 can/14 oz/396 gms Condensed Milk I used Eagle Brand
1 1/3 cup Full Fat Milk Powder I used Nido brand Milk Powder
1/4 tsp elaichi powder/crushed green cardamom powder

Instructions

For the coconut laddoo/filling

In a pan,put coconut,brown sugar and milk and cook on medium high to high flame till the liquid dries and coconut comes together(took about 20-25 minutes,don't over cook)
Turn off heat and add elaichi powder and mix well
Cool for 5-7 minutes,grease palms with ghee and make small laddoos/balls while the filling is still hot
Let the coconut laddoos/balls cool and come to room temperature

for the Instant Khoya/kova/peda

In a large bowl,mix the melted butter,condensed milk and Milk Powder
Microwave for 2 minutes, mix well, breaking all the milk solids and lumps
Microwave again for one minute, breaking all the lumps and making it smooth with the spatula
Add elaichi powder, mix well and cook for 30 seconds, mix well and cook for an additional 30 seconds
So its 2 minutes, plus 1 minute and then in increments of 30 seconds, for a total of 4 minutes
Cool for few minutes

for assembling the kova kajjikayalu

When khoya is still hot,take some khoya(same size as the coconut laddoo) and flatten it on your palm
Place the coconut laddoo/filling in the center of the khoya and completely cover the coconut laddoo/filling with the khoya,smooth by rolling between palms
Store in refrigerator, tastes best at room temperature

Notes

I have used Vadilal brand frozen coconut. I thawed it overnight in the fridge. If you have full fat milk, omit the ghee. I had 1% milk at home, so I used ghee to compensate for the fat in the milk. Cook the coconut till all the moisture has dried up and it comes together. Don't over dry/over cook, it becomes difficult to shape the coconut laddoos when the filling cools. Shape them while the coconut is hot.Grease palms with ghee to make the coconut laddoos/balls. Wash hands after making 4-5 ladoos and continue making the balls/laddoos. It is hard to make the first few as the mixture is hot. I have used full fat milk powder for the kova/khoya/peda, but have made it with fat free milk powder as well. I felt the khoya was more pliable for wrapping when made with full fat milk powder. The coconut balls/laddoos can be made a day ahead and refrigerated. Bring the coconut balls to room temperature before using them as a filling for the Kova kajjikaya. I use a measuring spoon to scoop the peda mix, this ensures even size. The khoya covering is not supposed to be thick. My khoya and coconut balls/laddoos were approximately the same size.

Tried this recipe?Let us know how it was!