Heat 1 teaspoon ghee in a frying pan or kadai. You can also use coconut oil.
Add 1.5 cups tightly packed grated coconut. Stir and roast the coconut on a low flame for 3 to 4 minutes. The roasting is to just get rid of some moisture. Don’t brown them. No need to use ghee if using desiccated coconut.
Now add ¾ cup sweetened condensed milk. Here I used amul mithai mate.
Add ½ tsp cardamom powder.
Stir very well and cook this mixture on a low flame.
When you see that the mixture has begun to thicken, then keep stirring regularly.
When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame. Pour the coconut ladoo mixture in another bowl or pan. Allow it to cool.