Grate the pumpkin and keep all the ingredients ready.

Dry roast the desiccated coconut on medium heat until it becomes aromatic. Keep aside 2 tablespoons for coating later.

Add the grated pumpkin to the same pan and cook until it becomes mushy, stirring as required.

Mash the pumpkin with the back of the ladle once it is mushy.

Add the remaining desiccated coconut into the pan, mix well with wooden spoon.

Add the cane sugar and mix well till evenly mixed.

Add the ghee, nutmeg, and cardamom powder and mix until the mixture comes together without sticking to the pan.

Switch off the heat and wait for the mixture to cool.

Take the reserved desiccated coconut powder in a bowl.

Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture.

Coat each ball with the desiccated coconut.

Store the ladoos in an airtight container.

Serve as a snack.