Ingredients:
Desiccated Coconut – 2 cups
Sweetened Condensed Milk – 1 cup
Rose syrup/ Roohafza - 2 tablespoon
Cardamom Powder – 1/2 teaspoon
Recipe:
- Into a thick bottomed pan add desiccated coconut and sweetened condensed milk.
- Heat the mixture, stirring constantly.
- Cook till the time mixture starts leaving the sides of pan (approximately 5 minutes)
- Add rose syrup and cardamom powder. Mix it well.
- Remove in a plate and let it cool down.
- Take a small portion and press into ball/ladoo shape.
- In another plate take desiccated coconut.
- Roll the ladoo with dry coconut all over, if required slight roll again to shape it.
*It stays good for around 2-3 days in room temperature. If
you want to keep for longer,then refrigerate.
