Prepare the Ingredients:

If you’re using saffron, soak the strands in a tablespoon of warm milk to release the color and flavor.

Prepare a plate or tray with some extra desiccated coconut to roll the ladoos in once they’re formed.

Heat Ghee:

In a non-stick pan, heat the ghee over medium heat. Once melted, add the desiccated coconut and lightly toast it for 2-3 minutes, stirring occasionally. This step enhances the flavor of the coconut.

Add Condensed Milk and Milk:

Pour in the condensed milk and mix well. If you prefer a softer consistency, you can add the full-fat milk at this point. Stir continuously to avoid the mixture from sticking to the pan.

Let it cook for 5-7 minutes, stirring occasionally, until the mixture starts to thicken and come together.

Flavor the Mixture:

Once the mixture thickens, add the cardamom powder and saffron-infused milk (if using). Stir everything together.

Cool Slightly:

Let the mixture cool for a few minutes until it’s warm but manageable for your hands to shape. If desired, you can fold in chopped nuts like cashews or almonds for added crunch.

Shape the Ladoos:

Grease your hands with a little ghee and take small portions of the coconut mixture. Roll them into small, smooth balls (ladoos).

Roll each ladoo in extra desiccated coconut to coat them evenly.

Let Them Set:

Place the ladoos on a tray or plate and let them cool and set for about 15-20 minutes.

Serve and Enjoy:

Your coconut ladoos are ready! They can be stored in an airtight container at room temperature for 3-4 days or refrigerated for longer shelf life.