Place thawed blueberries in a food processor. Process until smooth to make blueberry puree. Set aside.

Meanwhile, place a large frying pan over low heat. Add 2 cups coconut. Fry, stirring continuously, until coconut is toasted but not browned.

Add condensed milk. Stir to combine.

Add blueberry puree. Stir to combine.

Cook, stirring continuously, for about 5 minutes or until the mixture leaves the sides of the pan.

Add ground cardamom. Stir to combine.

Remove from heat. Set aside to cool. Once cooled, make lemon sized balls out of the mixture.

This step is optional. Place 1 cup desiccated coconut in a plate. Roll the ladoos in coconut until they are covered in coconut.