Melt jaggery with half cup of water and strain any impurities.
Take a heavy bottom vessel and add
grated coconut, melted jaggery, 1/2 cup water and cardamom powder.
Let the coconut cook in jaggery syrup. Stir the mixture well.
Cook until the mixture thickens. Do not cook for too long, else the ladoos turn hard.
When the mixture is still warm, grease your palm with oil and make small balls.
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