Roast mawa in a pan till it turns light pink. Cut cashews and almonds into small pieces and clean the chironji. Once the roasted mawa cools down, add grated coconut, mewa, and cardamom into it. Mix them well with the help of a ladle. Save little coconut powder for later use to dust the coconut laddus mix sugar in it.

Mix the ingredients well and shape the mixture into small laddus. Roll each laddu in the dried coconut powder. Coconut Laddu are ready. You can store these laddus for 10 days in the refrigerator.