Coconut ladoo with condensed milk

How to make it

1. Lightly grease a heavy pan with a little ghee. Add the two cups of coconut and warm for a minute over low heat without browning.
2. Add condensed milk and cardamom. Stir and fold continuously so the mixture heats evenly.
3. Cook gently for about 5–8 minutes until it forms a soft mass and begins to leave the sides of the pan.
4. If the mixture is crumbly before it binds, add milk a teaspoon at a time. If loose, cook a little longer on low heat.
5. Transfer to a plate and let it cool until comfortable to handle. Lightly grease your palms and divide into about 14 small portions.
6. Roll into balls, coat with the reserved coconut and let them firm up. Refrigerate promptly in a covered container.