Heat 1/2 tbsp ghee in a heavy bottomed vessel.
Add coconut and saute for 4-5 minutes on low flame.
Add 1/2 cup milk powder and a tin of condensed milk and keep stirring constantly (on low flame) till it starts leaving the sides of the vessel, approx 8-10 minutes.
Add 1/2 tsp cardamom powder and mix. Turn off heat and cool.
Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.
Tips: In an air tight container, place the balls in your fridge for longer shelf life. At room temperature they stay fresh up to 2-3 days.
Key Ingredients: coconut, condensed milk, clarified butter, green cardamom, desiccated coconut