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1: Make sure that the grated coconut pieces are not too large in size. If they are big, pulse grind them in a mixer to make smaller even-sized pieces.

2: Heat ghee in a pan and add the coconut. Saute for 5 minutes on low heat, while mixing continuously, so that the colour does not darken.

3: Add sugar and cook until the sugar melts. This step would take 3-4 minutes.

4: Add milk powder, cardamom powder, and rose syrup. Continue to cook on medium-low heat until the mixture is fully combined and leaves the side of the pan. Allow it to cool down slightly.

5: Mix it well using your hands to make the mixture slightly smooth. Shape it into ladoos.

6: Roll it in the desiccated coconut while it is still moist.

7: Serve it immediately or store for up to 3 days in the refrigerator.