Mix all the ingredients in a cast iron skillet or a heavy bottomed pan.
Heat the pan over medium heat. Stir continuously until the sugar and kheer are completely melted and the mixture starts forming a lump and sticks to the spatula. Takes about 8-10 minutes. Turn off heat and let cool slightly.
While the mixture is still warm, take a little bit and roll it between your palms to form round shapes.
Tranfer to a plate that has been slightly greased.
Store the coconut laddoos in an airtight container. It keeps for about a month.