firstly, in a large kadai take 2 cups coconut (fresh / desiccated) and 1½ cup milk.

mix well making sure the coconut gets wet completely.

now add ¾ cup sugar or jaggery. add more sugar for sweetness if required.

mix continuously keeping the flame on low.

sugar starts to melt and mixture turns watery.

keep stirring keeping the flame on low.

milk starts to evaporates after 20 minutes and mixture turns crumbly.

cool the mixture for 10 minutes or till they lightly cool down

now add 2 tbsp chopped cashew and ¼ tsp cardamom powder. mix well.

prepare small balls to form ladoo.

roll it with desiccated coconut. this is optional, however makes ladoo more attractive.

finally, serve coconut ladoo or store in a airtight container for a week.