I used frozen grated coconut to make the ladoo. If using frozen coconut, thaw the coconut and let it come to room temperature. I ran it in the mixer a couple of times to make it fine-textured. If your coconut is not coarse, then you can make it as is and skip the grinding part.
If using fresh coconut, grate the coconut as fine as you can and measure it out.
Leave about ¼ cup of coconut aside (optional) to roll the ladoos.
Heat a teaspoon of ghee in a pan and add the grated coconut. Fry the coconut in low to medium flame only until all the moisture is gone. We don't want to change the color of the coconut and hence it is very important to fry it on low flame. It needs only about 5 minutes of frying to get the coconut dehydrated.
Add the milk powder and the condensed milk and mix well. Keep cooking the mixture until it thickens and starts to form a mass. It takes anywhere from 6 to 8 minutes for the mixture to thicken.
Add the cardamom powder, mix well to combine, and turn off the flame. Transfer the mixture to a plate and let it cool down enough to handle and form ladoos.
Once the mixture is cool enough, pinch out a piece of the mixture and roll it between your palms to form ladoo. If you feel the mixture is sticking to your hands, grease your hand and roll.
If preferred, roll the shaped ladoos over the reserved coconut.
Let it cool down well before storing it. The ladoo can be left outside for a couple of days and can be refrigerated for about 10 days.
We can store ladoos in the refrigerator for about 10 days.