Heat coconut in two 30-second increments in the microwave, stirring in between.
Add condensed milk, milk and ghee to the coconut and mix well. Heat for 2-3 minutes in 30-second increments.
Test the coconut mix to see if it forms a soft dough. If not, microwave for another 30 seconds or more.
Add cardamom powder and mix well.
Take a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball.
Roll each ladoo in the reserved desiccated coconut to coat well.