Wash the rice and dry it well.

Roast it on a hot tawa on a slow flame till the grains fluff up a bit - this takes about 10mins

Powder the rice along with the cardamom to an almost fine texture - like very fine sand (leave it slightly grainy - this avoids the laddu flour from turning into a paste when you eat it & stick to the roof of your mouth which is not a pleasant experience). Reserve 1 tbsp of flour for rolling the laddus

Pound the jaggery to remove lumps or use the dry jar of mixer grinder - you can grind the jaggery & coconut together to achieve a coarse consistency - do not grind it to a paste, just swirl the two for about 3-4 seconds

Mix the jaggery & coconut mixture with the rice powder. Add the sesame seeds & pinch of salt. Mix everything well so all the flavours get incorporated.

Take a portion of mixture in your palm and compress in your fist to make a tight ball. The tighter the ball the better you will be able to shape it into a round laddu. If you don't make it tight enough, when you roll it into a laddu the mixture will crumble.

Roll each laddu in the reserved flour & serve.

Store laddus in an airtight container & eat them within 3-4 days (if stored outside). They will last longer if you refrigerate them