In a pan over medium heat add ghee or butter and let it melt completely.
Add dried desiccated coconut and roast it on low-medium heat for 3-4 minutes (or until it becomes fragrant), while stirring continuously.
Add condensed milk and stir to combine.
Add milk and cook for an addition 3-4 minutes, or until the coconut absorbs all of the milk. Add the cardamom powder and mix.
Test a small amount of the coconut-milk mixture by taking some of it and rolling it into a ball. If it holds its shape, turn off the heat and let the mixture cool for 10 minutes. If you find the mixture is a bit dry, you can add some milk to moisten it a bit.
At this stage, if you would like to make your ladoo in different colors, add a few drops of food coloring to your coconut mixture and mix well. Separate the mixture into as many different bowls for each color).
Form your coconut ladoos by taking about a tablespoon of the mixture in your hands and forming a soft ball.
Coat each ball in dry desiccated coconut.
Cool the ladoo and serve right away, or store in an airtight container for 7-10 days.
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