Heat the ghee in a heavy-bottomed pan and toast the desiccated coconut on low flame, stirring constantly, until it turns light golden and smells fragrant.

Pour in the condensed milk and add the cardamom powder, stirring well to combine evenly with the toasted coconut.

Cook the mixture on low heat, stirring continuously, until it thickens enough to leave the sides of the pan and gathers into a soft mass.

Transfer the mixture to a plate and let it cool for 10 minutes until warm enough to handle without burning your hands.

Grease your palms lightly with ghee and roll small portions of the mixture into smooth, round balls.

Roll each ball in the reserved desiccated coconut until evenly coated, then press a few chopped pistachios on top.

Arrange the coated ladoos on a plate and refrigerate for 20 minutes so they firm up and hold their shape.