- In a non-stick pan, add butter. Once it melts, add milk and milk powder and stir well to get a uniform liquid. To this add coconut powder, sugar and rose syrup.
- Keep the flame simmer and keep stirring, do not be tempted to increase the flame, the liquid will start thickening. In about 15 minutes, the liquid will be fully absorbed and the dough will come together a big mass.
- Remove it from the flame. Pinch ping-pong sized balls of the dough, roll it on the coconut and pistachio garnish. Repeat the same with rest of the dough. Store the ladoos in an air-tight container in the fridge. Since it is made of milk and milk powder, refrigeration will increase its shelf life. I would recommend a shelf life of 3-5 days in the fridge.
- If you don’t have rose syrup, you can use saffron or cardamom powder