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.