Dry roast desiccated coconut, cardamom powder and cinnamon powder in a pan over low-medium heat. Stir constantly to prevent over-browning. Once, they turn a light golden colour, transfer the mixture to a plate and set it aside.

In the same pan, heat oil over medium heat.

Combine jaggery powder, rock salt and water in the pan. Stir continuously until the jaggery dissolves and slightly thickens.

Add the roasted coconut mixture to the pan. Stir until everything combines into a smooth consistent mixture.

Add the ground almonds into the mixture, ensuring they are well-mixed.

Turn off the heat and transfer the mixture onto a plate.

Take about a tablespoon of the mixture and roll it between your palms to create a ball.

Roll the balls in shredded coconut, place them on a parchment-lined tray or plate and refrigerate them for at least 30 minutes to firm up. Once set, transfer them to an airtight container and store them in the refrigerator. They will stay fresh for up to two weeks.

Enjoy!