Line a tray with Butter paper and keep it beside you. Keep another plate beside for transferring the cooked mixture.
Reserve 50 gm of Desiccated Coconut for rolling the laddus.
Combine 450 gm of Condensed Milk and 350 gm of Desiccated Coconut in a Kadai/ Thick bottomed vessel and start cooking on low medium flame.
Cook until the mixture becomes thick and rolls into a mass that does not stick to the Kadai or vessel anymore.
Transfer the mixture to the plate and spread it so that the mixture becomes bearably warm.
Grease your palm with little ghee and pinch the mixture little by little and roll it quickly into a smooth ball. Immediately roll it on the reserved desiccated coconut.
Arrange the laddus on the tray lined with butter paper to cool completely.
Transfer it into an airtight container. These laddus keeps well for a week.