firstly, in a large kadai heat 1 tsp ghee and add 2½ cup coconut.

saute for 5 minutes or until the moisture from coconut is dried slightly.

add 1 cup jaggery and cook on medium flame.

cook until the jaggery melts and everything is combined well.

continue to cook until the mixture starts to hold shape.

further, add ¼ tsp cardamom powder and mix well.

prepare ball-sized ladoo when it is warm.

finally, enjoy kobbari laddu for a week when stored in an airtight container.