Heat the pan. Add palm jaggery and water to the pan. Jaggery will melt slowly, stir the mixture often so that it will not be burnt.
Let the mixture boil on high flame for around 7 - 8 minutes. Jaggery syrup should be thick by now.
Add grated fresh coconut and mix it thoroughly.
Coconut will start releasing its water. Stir it in regular intervals till it starts leaving the side. For me, it took around 18 min on medium flame. Final coconut mixture should be a little dry so that ladoos can be formed. Add cardamom powder before switching off the stove.
Keep the cooked mixture aside for sometime. Take the lukewarm mixture and form ladoos with it. Approximately the given quantity yields 12 medium sized ladoos.
You can add 1 teaspoon of cacao powder to make chocolate flavor ladoos.