Heat the ghee in a non-stick pan over a low heat.
Add the desiccated coconut and condensed milk and cook over a low heat until the mixture thickens and starts pulling away from the sides of the pan. Remove from the heat, stir in the rose water and transfer to a large bowl. Allow to cool completely.
Once cool, take spoonfuls of the mixture and flatten in the palm of your hand. Place a raspberry in the middle and close the mixture around it to form a ball.
Roll the ladoos in the desiccated coconut.
Store for up to a month in the refrigerator.