Heat a pan add ghee and roast desiccated coconut for 2 minutes over a medium flame. Be careful not to burn it.

Add milk and sugar. Mix it well and cook till the mixture gets cooked well and all the moisture evaporates then add milk powder mix it well for 2 minutes.

When the mixture is still warm start making ladoo.
You can grease your hands with ghee if the mixture is sticky.

Finally, the coconut ladoo is ready to enjoy for 2 weeks when refrigerated.