Roast mawa in a pan till it turns light pink. Cut cashews and almonds into small pieces and clean the chironji. Once the roasted mawa cools down, add grated coconut, mewa, and cardamom into it. Mix them well with the help of a ladle. Save little coconut powder for later use to dust the coconut laddus.
Mix the ingredients well and shape the mixture into small laddus. Roll each laddu in the dried coconut powder. Coconut Laddu are ready. You can store these laddus for 10 days in the refrigerator.
Heat condensed milk into the pan and add grated Ccoconut, mewa and tagar to it. Save little coconut powder for later use to dust the coconut laddus.
Roast the mixture and stir it continuously . Turn off the flame as soon as the mixture gets thick in consistency. Add cardamom powder into the mixture and mix it well. Shape the mixture into small laddus and roll each of them in dried coconut.
You do get grated coconut in the market also, but it does not gives the same result. So it is better to grate the coconut at home only to get the traditional taste.