Heat a pan with ghee, once the ghee melts add desiccated coconut and roast them for 3 to 5 minutes on low- medium flame or until you get a nice aroma and its colour changes slightly.
Then add condensed milk and mix well until it is completely combined with coconut powder.
Now add the milk and keep stirring until all the milk is absorbed (it takes only 2-3 mins).
Once it combines well and leaves the sides of the pan, switch off the flame and transfer it to a plate. Allow it to cool for 5 minutes.
When it is warm enough to touch, take a small portion of the dough and roll it in between your palms and shape them into ladoo. Roll the ladoo in desiccated coconut powder and keep it on a plate.
Repeat the same with the remaining dough and enjoy tasty and moist coconut ladoo with your family and friends.
Store them in an air tight container and it stays good at room temperature for 2 days and in refrigerator for 1 week.