• 300 gm Desiccated Coconut powder
• 15 gm Ghee
• 01 tin Milkmaid
• 04 gm Cardamom powder
• 80 gm Chopped Cranberry
• 40 gm Chopped Almonds & pistachio
In a pan add the condensed milk and desiccated coconut, mix well and cook on low flame for 4-5 minutes.
The mixture should get slightly thick and come together, check for sweetness, and adjust.
Add cardamom powder, chopped almonds, pistachio, and cranberry (save some for garnish), mix well and turn off the stove.
Slightly cool the mixture and make round balls, you should get about 11-12 ladoos.
Roll the ladoos with desiccated coconut and garnish with a cranberry