Take 200 grams of grated coconut and keep aside 50 grams for rolling the laddus.
In a non-stick pan, add 1 cup of condensed milk and the 150 grams of grated coconut. Mix well.
Cook the mixture on a low flame for about 5-7 minutes, stirring continuously until the mixture starts leaving the sides of the pan.
Remove the pan from the heat and let the mixture cool down enough to handle.
Grease your palms with a little ghee (clarified butter) and take a small portion of the mixture.
Roll it between your palms to form a ball.
Roll the laddu in the reserved grated coconut to coat it evenly.
Repeat the process with the rest of the mixture.
Let the coconut laddus cool down completely before serving.