Heat the coconut and palm sugar together in a heavy-bottomed frypan over low heat stirring frequently until most of the moisture evaporates and the coconut and palm sugar begin to bind together; about 10 minutes.
Sprinkle the milk powder over the mixture and stir. The milk powder helps absorb moisture and bind the mixture. Coconuts vary in their water content. If the mixture is still too loose add a bit more milk powder. Add cardamom powder and mix.
Grease a rimmed plate with the ghee. Spread the coconut mixture evenly then press and flatten with your hands. Cool completely. Cut into desired shape and serve.