Snow white coconut ladoos

1. Lightly toast 2 cups of coconut in a pan on low to medium high heat, until it starts giving sweet aroma. It doesn't need to be all brown. Light golden color is good.
2. Add the heavy cream and the condensed milk. Keep stirring on low until it starts to leave the sides.
3. Turn off the gas and remove it in a bowl. Add cardamom powder and raisins to it and mix well.
4. Let the mixture cool down a bit so you can handle it with bare hands.
5. Meanwhile, spread the 1/4 cup of coconut that we kept aside in a plate.
6. Now, divide the mixture in 18-20 portions and shape them into small round balls.
7. Dip and roll each ball into it. This will give the ladoo a nice flaky coconut cover.
8. Let them cool completely over the counter and refrigerate for 1 hour. This makes ladoo set completely.
Serve at the room temperature. Store in an airtight container [If you are able to save any by then :)]