INGREDIENTS 1 tbsp ghee (clarified butter)
2 cups dessicated coconut (coconut powder)
1/2 cup condensed milk
2-3 tbsp rose syrup / roohafza
METHOD
In a pan, melt ghee and roast coconut powder on low flame till fragrant. This will take 3-4 minutes. Add condensed milk and rose syrup. Cook on low flame for 2-3 minutes till dough combines.
Transfer in a plate and let it come down to room temperature. Once it reaches room temperature make ladoos of desired size. Coat it well all over in dessicated coconut.
You can enjoy these ladoos for more 15 days without refrigerator and in fridge for 30 days.
Pictorial:
1. Melt ghee.
2. Roast coconut for 3-4 minutes.
4. Add condensed milk.
5. Rose syrup.
6. Mix well.
7. Cook till it combines.
8. Transfer in a plate.
9. Make ladoos of desired size.
10. Roll in coconut powder.
12. Enjoy!
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