Fresh shredded coconut is preferred but for making it easy and quicker, I used frozen shredded coconut. Also after speaking to Mom (after making this dessert), I believe substituting sugar with jaggery/panela is a healthier and tastier option. Anyway here is the recipe for coconut laddoo (as I made it).

Ingredients

	Fresh shredded coconut/Frozen shredded coconut	3 Cup (48 tbs)
	Sugar	1 Cup (16 tbs)
	Water	1 Cup (16 tbs)
	Cardamom powder	1 Teaspoon (Leveled)

Nutrition Facts

Serving size

Calories 417 Calories from Fat 252

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 26.7 g133.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.1 mg0.8%

Total Carbohydrates 39 g13%

Dietary Fiber 8.2 g32.8%

Sugars 30.6 g

Protein 3 g6.1%

Vitamin A Vitamin C 5.1%

Calcium 1.4% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

Shred coconut well making sure no big pieces of coconut are left.

Heat 1 cup of water in a vessel. Add sugar and keep stirring to avoid any lumps from forming. Allow the mixture to thicken until it reaches the perfect consistency (To make sure you have got the right consistency, do this test. ...In a bowl of water, drop a little of this sugar syrup, if it falls into the water as a droplet and remains as it is, then you have got the right consistency). Add cardamom powder and stir in the shredded coconut.

Keep stirring until the coconut has mixed well. Once this mixture starts coming off from the sides of the vessel, remove from stove and transfer mixture into a greased (greased with ghee/clarified butter preferably) baking pan and let cool for sometime. But while the mixture is still warm, make laddos/small balls and refrigerate for at least 30 minutes before serving.

These laddoos can be stored in an air-tight container in the refrigerator for up to 1 week.