E.A.T - easyvegrecipes

A complete vegetarian blog

Kova Kajjikayalu -- Kova Raskora

Kova Kajjikayalu
A very special and traditional Andhra festival sweet. In my childhood days, I prefer this sweet from shop. My dad brought one or two pieces for me as it was very expensive. To avoid my crankiness mom learned making of it. And she did it for me. Nice thing to remember. :)  I learned it from her.
This is a sweet made with milk solids and coconut. Earlier people used to make kova i.e. milk solids i the house itself, but now we get it in the market also. I have a sweet shop near by my house where in I can order for it an hour or so before hand and can get a fresh kova without wasting my gas and time :P
Preparation Time: 10  mins
Cooking Time: 30 mins
Recipe Category: Sweets, Snacks
Recipe Cuisine: Andhra 
Serves: 7 people each two


  • Crumbled Khoya - 3 and 1/2 cups
  • coconut - 1 and 1/2 cup
  • Jaggery -  1 and 1/2 cup
  • Powdered Sugar - 1/2 cup
  • Cardamom Powder - 1 tsp
  • Ghee - 1 tsp
  • All purpose Flour/Maida - 1 tbsp (optional)


  1. Dry roast crumbled khoya for five minutes and keep it aside. If you are adding maida add it, I did not added it.
  2. Grate coconut and powder jaggery. 
    Kova Kajjikayalu
  3. Heat a thick bottomed vessel or kadai, combine coconut and jaggery. 
  4. Mix well and cook on low to medium flame. 
  5. Cook till jaggery melts and the mixture becomes thick and lumpy.
  6. Check it by making small ladoo out of it, if it forms a thick ladoo, it is done. 
  7. Remove from the flame and allow it to cool. 
  8. When this mixture warm enough to handle make small ladoos. 
  9. I made 15 ladoos with this mixture, of course they are small lemon sized only. keep them aside.
    Kova Kajjikayalu
  10. Add powdered sugar to the khoya. If khoya is hot sugar melts and making the outer layer is a tricky job.
  11. Make a smooth dough out of it.
    Kova Kajjikayalu
  12. Kova Kajjikayalu
  13. Grease palms with ghee and take small portion of khoya mixture into it. 
  14. Spread it like a small chapati and take small coconut ladoo and cover it with the khoya and make smooth and round ball. 
  15. Repeat the same with the rest of the khoya. 
  16. Allow them to cool completely and serve. We can not store them for more than two or three days. 
    Kova Kajjikayalu

No comments:

Post a Comment

Thank you for visiting my blog, Visit again