Make a coarse powder of almonds and pistachio in a blender. Set aside.
To prepare the coconut ladoo, dry roast coconut for 5 minutes over medium heat.
Continuously stir the coconut while heating. Make sure not to brown the coconut.
Reserve 1/4 cup of roasted coconut for coating the laddo. Keep aside till required.
Now add sweetened condensed milk and mix nicely. Cook over low heat while continuously stirring.
When the mixture begins to leave the sides of the pan and thick enough to roll out ladoo, turn off the heat.
Pour the laddo mixture in another bowl and allow it to cool. The laddo mixture should become lukewarm to touch.
When the mixture has cooled a bit, add cardamom powder and dry fruits powder. Mix nicely.
Pinch a small size portion from the coconut mixture and shape it like a lemon ball. Similarly, prepare all the laddo.
Arrange desiccated coconut in a plate. Roll each laddo evenly in roasted coconut.
Serve coconut laddo straight away or store in the fridge in an airtight container. Coconut Laddo remain fresh for 15 - 20 days.