Step-by-Step Instructions

1. 1.Prepare Mango Pulp

   Peel the two ripe mangoes and chop them into small pieces. Blend the mango pieces into a smooth pulp in a mixer grinder without adding any water or milk.

2. 2.Cook Mango Pulp with Sugar

   Pour the mango pulp into a pan and cook on low flame for 1 minute, stirring continuously. Then, add 1/2 cup of sugar and continue cooking for another 2-3 minutes until the mixture thins out and the color deepens.

3. 3.Add Desiccated Coconut

   Add 2 cups of desiccated coconut to the pan. Mix it thoroughly with the mango pulp and sugar mixture. Continue cooking on low flame, stirring constantly, until the mixture starts to thicken and absorb the moisture.

4. 4.Incorporate Milk Powder and Flavorings

   Once the mixture has thickened, add 1/2 cup of milk powder. Mix well until fully combined. Then, add 1/2 teaspoon of ghee and cardamom powder. Continue mixing until the entire mixture comes together, forms a cohesive mass, and starts to leave the sides of the pan.

5. 5.Cool and Form Laddus

   Turn off the heat and transfer the mixture to a plate to cool down slightly. Once it's warm enough to handle, take a small portion of the mixture (you can use a small cup or spoon for consistent sizing) and roll it into a smooth, round laddu between your palms.

6. 6.Coat and Garnish

   Place some desiccated coconut on a separate plate. Roll each formed laddu in the desiccated coconut to coat it evenly. Gently roll it again in your hands to remove any excess coconut. Finally, garnish each laddu with a pistachio.