If the thawed coconut is still a little cold, microwave it for 30 secs or so.

In a heavy bottomed pan over medium heat, roast the coconut. Roast is continuously till it releases oil and turns slight pink. This stage is right before it starts browning and we don’t want browned coconut.

Add the khoya to this and keep mixing it until it starts to loosen up a little and mixes in with the coconut.

Now add the sugar and cardamom. Mix well until the sugar melts and starts to bind with the coconut khoya mixture and they all form a dough like mixture. It will really start to thicken and you will feel that you need more muscle power to mix them. That is about the right time to stop.

Remove from heat and let it cool down a little.

Wet your hands and take a little of the mixture and form key lime sized balls. Roll into the desiccated coconut (optional).

Store in an airtight container for a day. If storing for more than a day and upto 3-4 days, keep refrigerated. Bring to room temperature before serving.