In a heavy bottomed pan, roast the split Bengal gram and cardamom together on medium heat, until it turns a lovely golden colour. Cool and grind coarsely. Add grated coconut and mix well. Transfer to a bowl, add dates a few at a time and knead into the Bengal gram mixture. Keep doing this until the mixture comes together to form a dough. Adjust the sweetness by adding more dates if required. Add almonds, divide the mixture into equal portions (about 12-15) and shape each portion into a laddoo.
Substitute chana dal with red rice, whole ragi, whole amaranth, green moong dal, nuts, etc.