Chop the betel leaves add to a food processor .

Add condensed milk and pulse till well combined.

Dry roast the desiccated coconut on low heat ,just for a minute or two.

Add the betel mixture to the roasted coconut , add cardamom powder and green food color . Adding color is optional . I did not use any .

Let the mix cook for a minute or two . Remove and let cool.

Grease hands with ghee and pinch out a small portion from the mixture .

Make a ball and flatten it.

Place about 1/2 tsp of gulkand in the center.

Bring the sides together and roll into a smooth ball.

Roll this into the extra desiccated coconut .

Prepare the rest of the ladoos in the similar manner.