Heat ghee in a wok/kadai and roast suji until it turns a slight brown and light weight (approximately 10 minutes).

Now, add condensed milk to this mixture and mix well. Add cardamom powder and mix again till it turns semi-solid. If this mixture is getting too dry, add few tblspns of milk around the mixture in the kadai.

Remove this mixture, from heat and keep it to cool for 5 minutes. Apply ghee to your palm, take small lumps of the mixture to and shape them to small balls.

Roll these balls over dessicated coconut and your suji laddoos are ready.
Note the suji laddoos in-frame are not pure white in color as I have used condensed milk and roasted suji.
You can also add roasted cashews and raisins to your laddoos if you prefer.