Rose Coconut Ladoos

Heat 1 tsp ghee in a kadai. Add 1.5 cups desiccated coconut.

Saute the coconut on a low flame for just 30 seconds. Now add ¾ cup sweetened condensed milk. Add ½ tsp cardamom powder.

Stir very well and cook this mixture on a low flame. Add rose syrup at this stage and stir well till the syrup has combined well. If you see that the mixture has begun to thicken, then keep stirring regularly. Turn off the flame once the mixture begins to leave the sides of the pan.
Pour the ladoo mixture in another bowl or pan and allow it to cool.

After the mixture has cooled completely, make balls from the mixture and roll it in desiccated coconut and garnish with chopped roasted almonds.
Place them in a small muffin liners and serve it fresh. You can refrigerate it for 2-3 days.