¾cuppistachio ( divided) ( ½ cup for ladoo + ¼ cup for rolling)
14ozsweetened condensed milk
3tablespoonsbutter or substitute with ghee
3cardamom pods, finely crushed
Instructions
Add ¾ th cup of pistachio in a small blender and make a fine powder. In that reserve ¼ th cup of pistachio powder, we will be using that to coat the ladoo at the end.
To a wide skillet add the butter and melt it. You can also replace butter with ghee. Now add the condensed milk and mix both the ingredients.
Now add the desiccated coconut and ½ cup pistachio powder.
Mix it well, scrape the sides and cook the mixture till it thickens and comes together.
Add the cardamom and mix it well. Take a small portion of the mixture, if you can make a ladoo with out it sticking its ready.
Make round ladoo and coat it with powdered pistachio.
Notes
Makes 24 ladoo. Store them in an air tight container for up to 7 days.