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Ingredients45 m servings 120
Original recipe yields 26 servings (26 ladoos)
- Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute, but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together, 5 to 8 minutes. Add rose water; cook and stir until flavors blend, 8 to 10 minutes more.
- Let mixture cool until safe to handle, but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.
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Per Serving: 120 calories; 8.4 10.8 1.9 5 23 Full nutrition
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