Place a wide pan on low to medium heat, pour in the condensed milk. Add the grated coconut, 1 tbsp ghee and almond meal and mix well.
Continue to cook the mixture, stirring continuously, for 7-8 mins.
Now add the ground cardamom, raisins and remaining ghee. Keep stirring until the liquid dries up, the mixture thickens and begins to leave the sides of the pan. (another3-4 mins). Remove from heat and allow to cool.
Once the laddu mixture is luke warm, spread the desiccated coconut on a wide plate, smear a few drops of ghee on your palms and shape walnut-sized laddus by rolling roughly a tablespoon of the mixture between your palms and then rolling the laddu in desiccated coconut. Store the coconut laddus in an airtight jar in the fridge for up to 5 days.