In a non stick pan or heavy bottomed steel pan, on a low flame, toast the desiccated coconut for 1 minute until slightly aromatic. Remove 3 tablespoons of the coconut in a flat dish.

To the remaining coconut in the pan, add the green cardamom/elaichi powder, milk powder and almost all the condensed milk, reserving 4-5 tbsp as you may not need all of it.

On a low flame, stir them all together. In 2-3 minutes, they will come together to a ball that doesnt stick to the sides.

Grease palm with a few drops of ghee. Divide fudge into 24 portions and roll each into a ball. Roll the ball in the plate with desiccated coconut.

Do this for all 24 laddoos and then refrigerate them in an airtight container, but not before eating a couple of them while they are still warm and gooey.

To impress the kids, you can place each laddoo in a colourful cupcake liner and may be add a few sprinkles over the top!