In a pan add milk, coconut and sugar.

Mix well and leave aside for about 15 minutes.

Begin to cook, stirring often to prevent burning.

The mixture becomes gooey when the sugar begins to melt.

Cook till the mixture gets cooked well and all the moisture evaporates.

The mixture should not be soggy else they will not get a good shape when rolled.

Add cardamom powder and stir well.

Set aside till the temperature comes down.

Now take small portion of the mixture and roll to balls.

Rolling the ladoo in coconut dessicated and garnish with almonds.

Store coconut ladoo in an airtight container.

Refrigerator and use with in 5 to 7 days.