Ingredients

• 500g - Freshly grated coconut (without skin)
• 392g - Condensed milk / milkmaid
• 100g - Almond flakes
• 100g - Desiccated coconut
• 1 tsp - Cardamom powder (Ilaichi)
• ½ tsp - Rose essence

Method

1. In a large pot, add freshly grated coconut and condensed milk and mix well.
2. After combining both ingredients, place pot on a low-medium flame. Continuously stir to ensure no mixture is stuck to the bottom of the pan.
3. When the mixture starts becoming stickier and looks glossy (about 10-12 minutes), add almond flakes. Mix well and continue stirring.
4. Continue on low flame for about 2-4 minutes until mixture starts leaving the edges of pot.
5. Add in cardamom powder and rose essence and give a final mix (another 2-3 minutes).
6. Turn off flame and let mixture cool to a comfortable temperature (to be able to bind ladoos).
7. Prepare desiccated coconut in a large plate (to coat ladoos)
8. Break mixture into small portions and shape into a smooth ball.
9. Coat ladoos with desiccated coconuts and serve.

Best consumed fresh, but can be stored 5-7 days in the fridge