Ingredients:

2 cups unsweetened dessicated coconut(200 g)
1 can sweetened condensed milk
½ teaspoon ground cardamom
¾ cup unsweetened finely shredded coconut(75 g)
ghee, or coconut oil, for greasing
1 tablespoon pistachio, finely crushed, for garnish

Method:

Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3–5 minutes. Add the cardamom and stir to incorporate.
Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
Add the finely shredded coconut to a shallow dish.
Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
Roll the balls in the shredded coconut to coat evenly.
Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
Garnish with the crushed pistachios, then serve.
Enjoy!