Melt 1/3 of milk chocolate bar using double boiler

Pour milk chocolate with a small spoon into mold ¼ of the way. Use small spoon to coat edges. Let set for 10-15 minutes in fridge.

Toast coconut on stove on low-medium for 2-3 minutes, stirring constantly. Set aside

In pan (on low) add in condensed milk, cardamom, almonds and coconut. Stir until thickened. Make small ladoos (balls).

Take chocolate molds out of fridge. Place each ball into chocolate mold.

Melt other remaining chocolate bar and pour into molds to cover and close off each mold. Scrape off any excess around edges. Let stand until cooled and set.