In a non stick pan toast the coconut for a few minutes on low heat taking care not to burn it.
Add in mawa. Break the mawa and let it mix into the coconut.
Add Thandai powder and confectioners sugar. Mix.
Add in milk. Cook the mixture till it starts to leave the sides of the pan. This happens pretty quickly so do not leave the pan unattended.
Cool the mixture for a couple of minutes and while it is still hot, take equal portions out of it to roll into balls with the palm of your hands.
Roll the finished ladoos in more coconut. Store in the fridge.