METHOD TO PREPARE

Heat a large nonstick pan over medium heat.

Add ghee, grated khoya, desiccated coconut, and almond meal to the pan. Toast the mixture gently, stirring continuously for about 2-3 minutes, until fragrant.

Pour in the condensed milk and stir continuously for another 3-4 minutes, or until the mixture starts pulling away from the sides of the pan and forms a cohesive dough-like ball.

Remove the pan from the heat and stir in the cardamom powder. Allow the mixture to cool slightly, about 5 minutes.

Once cool enough to handle, knead the mixture lightly to form a smooth dough.

Working quickly, pinch small portions and roll them between your palms to form smooth, round ladoos.

Gently roll each ladoo in dried coconut and crushed rose petals to garnish.

Store the ladoos in an airtight container. They will keep well for several days.