Heat a heavy bottom flat pan (preferrably non-stick) on low flame.
Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
Add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
Garnish or roll this over the remaining coconut shredding.