2 cups grated fresh coconut
3/4 cup jaggery
1/2 cup milk
1/2 tsp cardamom powder
1/4 cup chopped nuts
1 tbsp ghee
Heat milk in a pan and add grated jaggery.
Stir well until it dissolves.
Remove from heat and let cool.
Heat ghee in a different pan and add grated coconut.
Saute for 2-3 minutes and add melted jaggery mixture.
Mix well.
Stir the mixture and cook well for 5-7 minutes.
When the mixture starts to leave sides
stir in cardamom powder.
Mix well and turn the heat off.
Remove the mixture from the pan and let cool.
Once cool enough to handle
shape it to balls with greased hands.
Garnish the laddoos with chopped nuts and serve.
Store in an airtight container for up to a week.