Pour the condensed milk into a heavy saucepan and heat on low until warm.
Add 3 cups of the desiccated coconut and cook until the mixture begins to come together and the liquid evaporates.
Add the cardamom powder, stir and set aside until the mixture is warm enough to handle.
Place the remaining 1/4 cup of desiccated coconut in a small pan over medium heat and dry roast until golden brown. Watch and stir constantly so the coconut does not burn. Pour into a shallow bowl and keep next to your work area.
Roll the warm coconut mixture into small balls and then roll them immediately in the desiccated coconut.
Let set for 30 minutes. Enjoy!
You can make so many variations to this recipe like using cocoa to make chocolate coconut truffles, you can also coat them with chopped nuts or dip them in melted chocolate and make chocolate coconut balls.
Store in an air tight containing in the fridge for 4-5 days.