In a non-stick or heavy bottomed pan, roast 1.5 cups of coconut with a tsp of ghee(optional) on low flame till very light brown or starts giving the aroma.
Keep aside the other remaining half cup of coconut for rolling the ladoos.
Add condensed milk and cardamom powder and switch off the flame. Keep on stirring till the mixture becomes like soft dough.
Take out the mixture in a separate dish to cool.
When slightly warm, roll in walnut sized balls and roll in desiccated coconut.
Decorate it with silvered almond or pistachios if you want.