In a small saucepan, melt grated jaggery along with water. Don’t let it boil, just melt them together.
In a large frying pan on medium heat, toast the cherupayar parippu until it turns golden brown. Transfer it to a plate to cool.
In the same pan on medium heat, saute the grated coconut for 2 mins or until the water is evaporated and coconut looks dry. Do not let it change colour.
Add the melted jaggery to the coconut and cook stirring till the jaggery syrup is evaporated and coconut mixture becomes thick. It will take about 5 minutes.
Turn off the heat and add the cherupayar parippu, cardamom and ghee. Mix well. Form small laddoos when it is warm to the touch. Store in an airtight container. These laddoos must be consumed within 3-4 days.
By Ria Samuel