You don't have to do this but I find that pan roasting or toasting the Pottukadalai/ gram always increases the flavour of the Laddoos. So put the gram in a frying pan over low to medium heat and toast it (without any oil) until an aroma emanates. Do not let it brown. Immediately remove from the pan and transfer to a dry bowl. In the same pan toast the coconut pieces (if using) until they turn a golden brown. Put in the same bowl as the gram and set aside.

Put the powdered jaggery in a pan and add 2 tablespoons of water to this and stir. Let this cook on medium heat until it comes to a rolling boil, starts thickening and forming a syrup. Cook it until the soft ball stage. To test if the syrup has reached the soft ball stage, drop a bit the syrup in a small flat plate of water. You should be able to quickly shape it into a soft ball that holds, with your thumb and forefinger.

At this point turn down the heat to low and add the roasted gram and coconut to the syrup. Mix well quickly so the syrup coats the gram well. Add the powdered cardamom and the ghee and mix again. Take the pan off the stove.

Let the mixture cool down a bit so that it is still quite warm but can be handled easily. If it cools down too much you won't be able to shape the mixture into balls. If this does happen put the pan back on the stove and warm the mixture until it loosens up a bit.

Take small amounts of the warm mixture in your palm and close your fingers over it (make a fist) to compact it into rounds. Then roll that gently between two palms to make it evenly round into "Urundais" or "Laddoos".

Let them cool further and they will harden a little. Store them in an airtight container.