Ingredients:
• 1 cup condensed milk
• 1 cup desiccated coconut (plus extra for rolling)
• 1 tbsp rose water
• Rose syrup (as needed)
• Ghee (for greasing palms)
Stuffing:
• 2-3 tbsp pistachios, coarsely ground or nuts of your choice
• Few drops sugar syrup
Garnish:
• Chopped pistachios
Directions:
1.o Heat a pan over low heat. Add the desiccated coconut and roast for 2-3 minutes until lightly golden.
2. Add the condensed milk to the roasted coconut. Mix well and cook for 2-3 minutes until the mixture thickens slightly.
3. Stir in the rose water, pink food color, and rose syrup. Mix thoroughly until the color is evenly distributed.
4. Grease your palms with ghee. Take a lemon-sized portion of the mixture and flatten it.
Place a small amount of the pistachio stuffing in the center.
Fold the edges over the stuffing and roll it into a smooth ball.
5. Roll the ladoos in extra desiccated coconut to coat them.
Garnish with chopped pistachios on top.
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