Ingredients:

• 4 cup – dry Coconut powder or fine flaked fresh Coconut
• 1 tin – condensed Milk
• 20 – Pistachios
• 1 tsp – Butter or Ghee

Method:

1. Chop pistachios into thin slivers and keep aside for garnishing.
2. Empty condensed milk into a non-stick or heavy-bottomed pan.
3. Add 3.5 cups of coconut and mix well.
4. Cook the mixture on low heat, stirring continuously.
5. Cook till the mixture leaves the side of the pan, and forms a soft lump.
6. Cool a little, and then shape into lidos with greased palm.
7. Roll each ball in leftover coconut powder to coat evenly.
8. Press a sliver or two of pista on top of each ball.
9. Place ladoos in individual paper cups for ease of serving.

Recipe courtesy of Sify Bawarchi