Heat a nonstick pan and dry roast 1 cup desiccated coconut, over low flame for 1–2 minutes. Keep stirring until the flour is light golden and smells fragrant.

Add ¼ cup regular milk and cook it on low heat. Cook while stirring for 2-3 minutes or until the coconut has absorbed the milk and it appears to be slightly dry.

Next, add ½ cup of condensed milk. Place the mixture on medium heat, stirring for 5–6 minutes. It will form together very much like a biscuit dough.

Cook, stirring constantly, for another 3–5 minutes or until the mixture thickens and starts leaving sides of the pan.

Sprinkle cardamom powder to the mixture.

Let it cool slightly. Grease your hands with butter and shape into 12 same sized balls.

Working quickly, roll each filled ladoo in some extra desiccated coconut.