Method

Heat ghee in a non-stick pan and roast the gram flour till it gives a nice aroma.
When the gramflour is almost done, add the desiccated coconut and roast it for a couple of minutes.
The desiccated coconut tends to burn quickly. So add it when you are almost ready with the gram flour roasting.
Add the cardamom and remove it from heat.
Now add the powdered sugar.

Give it a good mix and check if the sweetness is ok. At this point you can add more sugar if you like.
Allow it a few minutes and then make tiny balls out of the besan mixture.
If the mixture is not coming together, then smear your palms with little ghee.
Place all the ladoos on a plate and allow it to cool. Meanwhile you can start the process of melting chocolate.
Cut the chocolate into small pieces, so that the process of melting can be faster.

Transfer the chopped chocolate into a microwave safe dish. I have used a soup mug. Heat the chocolate for a minute until it melts.
Remove the chocolate pot from the microwave and give it a good stir using a spoon.
Now on a plate, place a butter paper. Drop each ladoo,one at a time into the chocolate pot. Coat it well.
Remove carefully using 2 small spoons to drain off the excess chocolate.