Step 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.

Step 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.

Step 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.

Step 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.

Step 5: Shape the Ladoos

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

Step 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.

Step 7: Store

Store the mango coconut ladoos in an airtight container.

• Keep stirring the mixture continuously to avoid burning.

• Let the mixture cool down just enough to be able to handle it before shaping the ladoos.

• Store the ladoos in an airtight container to maintain freshness.