– If using frozen coconut, thaw the coconut and let it come to room temperature. I ran it in the mixer a couple of times to make it fine-textured.
– If using fresh coconut, grate the coconut as fine as you can. – Leave about ¼ cup of coconut aside (optional) to roll the ladoos. – Heat a teaspoon of ghee in a pan and add the grated coconut. Fry the coconut in low to medium flame only until all the moisture is gone. dehydrated.
– Add the milk powder and the condensed milk and mix well. Keep cooking the mixture until it thickens. – Add the cardamom powder, mix well to combine, and turn off the flame.