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Set a heavy bottomed or nonstick pan on medium low heat. Add coconut and dry roast until fragrant but not browned.
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While coconut is roasting, break apart cardamom pods. Take the seeds out and grind the seeds into a powder. Add sweetened condensed milk and cardamom powder to the coconut and mix well. Keep stirring and mixing until the mixture comes together, approximately 2 to 3 minutes. Turn heat off and let mixture cool for 5 minutes or so.
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Line a cookie sheet with parchment or silicone mat and fill a bowl with room temperature water. To form the ladoos, rub your hands with water, take about 1 tablespoonful of coconut mixture and form it into a ball. Lay it on the cookie sheet. Repeat until all the coconut mixture is used up.
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This recipe should make close to 50 bite-size ladoos. Kids and grown-ups alike will love these.
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Notes:
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1. You have to form the ladoos while the coconut mixture is still warm. As the mixture cools, it will get harder to form it.
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2. Refrigerate the ladoos for about 1 hour and then store in an airtight container in the refrigerator. Best served at room temperature.
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3. You can also form the mixture into burfee by pouring the coconut mixture onto a greased baking sheet, spreading it in an even layer. Refrigerate for 1 hour and then cut into squares.
