Line a cookie sheet with parchment or silicon mat and take some room temperature water in a bowl.
Set a heavy bottomed or non-stick pan on medium low heat. Add the coconut and dry roast it till fragrant but not browned.
While the coconut is roasting, break apart the cardamom pods, take the seeds out and grind the seeds into a powder.
Add the sweetened condensed milk and cardamom powder to the coconut and mix well. Add the rose syrup and rose water. Keep stirring and mixing till the mixture comes together, approximately 2 to 3 minutes.
Turn the heat off and let the mixture cool for 5 minutes or so.
To form the ladoos, rub your hands with water, take about a tablespoon of coconut mixture and form it into a ball, and lay it on the cookie sheet.
Repeat till all the coconut mixture is used up. This recipe should make close to 50 bite-size ladoos.