In thick bottomed pan add condensed milk and heat it in a slow medium fire.

To this add 2 cups of desiccated coconut.

Mix well and when it starts leaving from the sides, add vanilla extract and cardamom powder.

When it slightly cool down brush your hands with oil and make a lemon sized balls out of it. Place it in a bowl with ½ cup of desiccated and rolls it twice so that coconut sticks uniformly.

Keep in an air tight container and refrigerate it will good for a week.