Cook Mango Pulp: Heat 1 tablespoon ghee in a pan, add 1 cup mango pulp, and cook for 3-4 minutes until it thickens slightly.
Add Coconut and Condensed Milk: Mix in 1 cup desiccated coconut and 1/2 cup condensed milk, stirring continuously.
Incorporate Milk Powder: Add 1/4 cup milk powder and 1/4 teaspoon cardamom powder, stirring until the mixture leaves the sides of the pan.
Cool the Mixture: Let the mixture cool until it's safe to handle.
Shape Ladoos: Grease your palms with ghee, roll the mixture into small balls, and coat them with desiccated coconut.
Garnish and Store: Optionally, garnish with chopped nuts. Cool completely and store in an airtight container in the refrigerator.
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