Heat 1 teaspoon of ghee or oil in a pan.
Add 1.5 cups of grated coconut to the pan.
Stir and roast the coconut on a low flame for 3 to 4 minutes.
If you're using desiccated coconut you do not need to roast it. If using frozen coconut, thaw it first.
Add ¾ cup sweetened condensed milk. Here I used amul mithai mate.
Next add ½ teaspoon of cardamom powder.
Stir very well and cook the mixture over a low flame.
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 a bowl and allow it to cool.
When the mixture has cooled, pinch small to medium balls from the mixture and form ladoos.
Apply some ghee on your palms when shaping the coconut ladoo.
Roll the ladoo in fresh or desiccated coconut.
You can also roll the ladoos all at once.
Place the coconut laddu in small muffin liners or line them on a tray. Serve immediately or place them in the refrigerator.