In a thick bottom pan add 1 cup of fresh Malai. This is Malai that forms on the top of the milk. You can collect for a week and keep it in a separate cup in the fridge

Add Elaichi powder and kesar once the Malai starts boiling.

Now add sugar (you can powder the sugar or you can add directly as well)

Once the sugar melts add dry coconut powder and cook it on low flame till the mixture leaves the side of the pan

Once done remove the mixture in a plate and roll the Ladoo and garnish it with dry fruits of your choice and kesar strands
Note:

Note: Please note we are not adding any ghee to this sweet as the Malai will leave some ghee once cooked. Plus we are also adding coconut

You can also use fresh grated coconut but the cooking time will be more since you need to dry up the water content in the fresh coconut and hence use desiccated coconut