Keep 1/2 cup of the grated coconut separately to use it in the end.

Add the remaining grated coconut and gulkand jam in your food processor and grind it to make a paste.

Now add condensed milk and coconut paste into a heavy bottom pan or a non-stick pan and mix well.

Heat the mixture and keep stirring so that it does not stick to the bottom of the pan.

Once it starts boiling, lower the flame and cook on a low flame till the mixture starts leaving the sides of the pan or starts thickening. It will take 4-5 minutes.

Remove from fire and let it cool down.

Grease your hands with ghee and take a small portion of the mixture. Roll into round shape ladoos. Roll in the reserved grated coconut.