Wash the aval and drain well.
Dry roast the avail in a heavy bottomed pan on medium to high heat, till each flake is separated and there is minimal moisture in it.
Add the coconut and continue roasting, till the coconut turns light brown.
Transfer to a bowl to cool.
Once cooled, grind it in a food processor or blender to form a coarse powder, similar in texture to fine bread crumbs.
Dump this into a mixing bowl. Add sugar and cardamom. Mix well.
Add the ghee, little by little, while mixing it into the aval/sugar mix. Add enough ghee to form a loose dough and you can hold it together with a little pressure.
Make key lime sized balls with the mix and store in an airtight container for a day or so. Keep refrigerated if you want to keep it for a longer time.