Preheat the pan. Pour in the palm jaggery and water. Jaggery begins to melt gradually; mix the contents frequently to prevent scorching.
Leave the mixture to heat up for 7 - 8 mins at a high temperature. By this point, the jaggery syrup ought to be thick.
Mix in the grated fresh coconut entirely.
The coconut will begin to express liquid. Mix at periodic intervals till it begins to depart the edge. It took approximately 15 to 20 minutes on a moderate flame for me. The final coconut mixture must be mildly dry so that ladoos can be established. Before turning off the heat, add the cardamom powder.
Set aside the boiled mixture for a few mins. Form ladoos from the lukewarm combination. Preserve the ladoo in a sealed container.
To render chocolate-flavoured ladoos, add 1 tsp cocoa powder.