2 cups (186 ml) unsweetened shredded coconut dried
Seeds from 4 to 5 cardamom pods
1/3 cup (75.33 ml) full fat coconut milk
2 tsp coconut oil
2/3 cup (157.73 g) ground raw sugar or jaggery use a Tbsp less for less sweeter
Pinch of salt
2 Tbsp coconut flour
Grind or blend 2 cups coconut flakes in a blender or processor to make small powdery flakes. Blend a few short cycles, move the coconut around and pulse more to avoid making coconut butter.
Pound the cardamom seeds in a mortar and pestle to break into a coarse mixture and mix with the coconut.
Heat the coconut milk in a small skillet at medium heat. Add oil, sugar and salt and mix in. Bring the mixture to a bubbling boil (about 4 mins). continue to boil for another 4 minutes or until the mixture can form a half thread. (220 to 225 deg F temperature). Take off heat.
Immediately add 1 1/2 cups of the shredded coconut and cardamom and mix in.
Add the coconut flour and mix in. If the mixture appears too wet, let it cool for a minute, then add more shredded coconut 2 Tbsp at a time. Do not add more than 4 Tbsp or the laddoos will be too dry. The mixture becomes less wet as it cools. Let the mixture cool for 2 minutes then shape into balls by picking up 1 to 2 Tbsp of the mixture, pressing and shaping with one hand.
Roll the ball in the remaining shredded coconut and serve.