Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.
Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.
Turn off heat and let it cool for 5-10 minutes.
Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.
Add the cardamom powder to the coconut mixture and mix well.
In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.
Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.
The ladoos should be roughly the size of golf balls and smoothened between your greased palms.
Decorate each ladoo with a few slivers of the almonds you roasted in step 6.
