Dry roast the sesame seeds on slow in a heavy bottom pan, until they turn golden brown.
Add in the desiccated coconut and cardamom seeds and roast them too on slow until they slightly change colour.
Switch off and remove in a plate or a bowl and let it cool.
Once the mixture is cooled, powder mixture coarsely in a grinder.
Add in the jaggery and grind again.
Transfer it into a plate or a bowl. Give everything a nice mix.
Take a tablespoon of mixture in your hand and form ladoos.
If it is difficult to form the shape of ladoos, add a teaspoon of ghee, mix everything and form ladoos.
Store it in an airtight container and enjoy. They stay fresh for a week or so.