• Add the 4 cups of shredded dessicated coconut to a large pan, also add the cardamom powder.

  Mix well and lightly roast the coconut mixture in very low heat for about 1 to 2 minutes while you keep stirring.

  You just need to lightly roast the mixture so the coconut won't change in color, in case it begins to change color, immediately transfer from the heat.
  
• Take one cup of roasted coconut mixture from the pan carefully, keep it aside separately for later use.

  Now add the sweetened condensed milk and mix well to combine with the coconut mixture in the pan.
  
• Cook the contents in low heat for about 3 to 4 minutes, while you keep stirring frequently as needed, so the contents won't burn.
  
• Once it is cooked, turn off the stove and add the remaining 1 cup of coconut (that we kept aside) also to the cooked mixture.
  
• Stir the contents very well to mix with the cooked ladoo mixture so everything is blended evenly.
  

To make the coconut ladoo

• Transfer this prepared ladoo mixture to a flat surface.
  
• While the mixture is still warm, quickly make ladoos by taking some mixture in your hands and forming small balls out of the mixture to form the ladoos.
  
• Transfer the prepared ladoo to a different serving dish, preferrably a large plate.

  Similarly make all ladoos from the mixture before the mixture cools down (if the mixture cools down too much, it will become difficult to form the ladoos).
  
• You may serve the ladoos at room temperature as soon as it cools down or you may keep them in the refrigerator for later use, if you are not serving the same day.