Chop paan leaves and churn in a grinder with condensed milk. Keep aside.

In a wok, roast the dessicated coconut in ghee.

Add condensed milk mixture to roasted coconut mix well.

If using colour add now.add cardamom powder. Let the mixture cool a bit.

Take some amount in greased palm, fill the center with gulkand. Gently fold and close.

Make ladoos of desired size and roll in remaining dessicated coconut. Garnish and serve.