Step-by-Step Instructions

1. 1.Roast the Coconut

   Heat up a pan over medium heat. Add 1 tspn of ghee. Once the ghee melts, add 1 cup of desiccated coconut. Roast on low flame for 2 to 3 minutes, stirring continuously to avoid burning.

2. 2.Add Wet Ingredients

   To the roasted coconut in the pan, add half a cup of mango pulp and half a cup of condensed milk.

3. 3.Cook the Mixture

   Mix everything well. Keep stirring and cook for 4 to 6 minutes on low to medium flame. Continue cooking until the mixture becomes lumpy, comes together, and can hold its shape.

4. 4.Cool the Mixture

   Once the mixture is cooked, switch off the flame. Remove the mixture into a bowl and let it cool down a bit until it's warm enough to handle.

5. 5.Shape the Ladoos

   Take small portions of the cooled mixture and roll them between your palms to form smooth, round ladoos.

6. 6.Coat and Garnish

   Roll each ladoo over a plate of desiccated coconut to coat it well on all sides. Place the finished ladoos on a serving plate. Garnish with a pistachio on top.

7. 7.Store

   Store the mango coconut ladoos in an airtight container.