Firstly: Grate the Coconut afresh (that’s absolutely mandatorily called for this particular recipe & not the Desiccated ones to be used anywhich ways in it)- Set Aside-
The ratio of the Coconut : Jaggery should be kept in mind sincerely & meticulously which’s- 2:1

Next, in a large mixing bowl: Add in the Grated Coconut & Jaggery & a pinch of salt (optional)- Mash it well with the rear end of your palm as exactly how we do while mashing up the Chhena while preparing the Bengali Sweets- This very step is very important to get an absolutely smooth & supple textures in the outer coating of the ladoos as well as while eating the same, it doesn’t leave any coarseness within our mouth & taste buds- Advisable, not to skip this step

Then, heat up a frying pan over the medium flame & add into it this coconut-jaggery mixture & keep on stirring continuously nicely until the jaggery’s melted completely & the coconut too, starts releasing its oil, organically- Add in the Cardamom Powder now &
Continue sautéing alike for about 10-15 mins time on the medium-low flame until it forms a lumpy dough-like consistency & starts leaving the pan on its own, organically

Turn off the flame at this point: Allow it to cool down a bit but it need still be warm enough to touch while preparing the Ladoos- Once it’s been in the position to touch & the warmth in it is bearable enough-
Apply some ghee into your both palms & fingers nicely & taking small lemon sized portions in your hands & keep on rolling out into perfect, smooth & even Roundels👇🏻

Once all are don transfer it to a separate plate/dish- It’s ready to be served now, immediately or this can be well stored in an airtight container into the refrigerator for over a month’s time & in the RT, for about over 2-3 weeks time depending upon the climate of your place of stay-
Enjoy this DELISH as & when your ‘Dil Maange More’…