In a skillet pour the condensed milk and coconut and cook on medium heat for about 8-10 minutes stirring constantly.Non stick pan works best since you don't want the mixture to stick to the pan and change color.

Cook until the moisture dries up and the mixture starts collecting together.

Add the cardamom and mix well.

Turn off the heat.

Grease your palm with a little ghee/unsalted butter.

Take small portions of the mixture and roll them into balls.

Roll the ready balls over unsweetend desiccated coconut in a tray.

Serve chilled or at room temperature