Soak the aliv in water, with about a fingertip measurement of extra water. Soak them overnight and drain them well in the morning.
next day drain all excess water .Heat ghee in a kadahi and add jaggery to it.let it melt for sometime.then add in the grated coconut and . Mix well. Since the grated coconut already contains a lot of moisture, you can now cook this mixture on a low to medium flame.
Ensure that you keep stirring the ingredients as the jaggery begins to melt, otherwise, the mixture will stick to the pot and burn. Keep cooking till excess moisture evaporates and the mixture is at a consistency where you can easily made laddoos out of it.
The remove the pan off heat and let it cool slightly (not completely). Once the mixture is cool enough to touch, spoon some in the palm of your greased hands and roll into smooth and round laddoos.
Drizzle some coconut on the laddoos and then they are ready to be devoured!
These laddoos easily last a week or so at room temperature and can last even longer if refrigerated.you can add some nuts if you want.
