Ingredients
Method
1. In a mixture, churn condensed milk and betel leaves.
2. Add ghee in a wok and roast 1 cup of desiccated coconut for 2 to 3 minutes.
3. Add condensed milk mixture and some green colour to the roasted coconut.
4. Roast for two more minutes until the mixture thickens.
5. Let the mixture cool down.
6. Grease your palm and take from mixture on your palm.
7. Fill it with gulkand.
8. Roll the mixture in the form of a laddu.
9. Roll the prepared laddus in the remaining desiccated coconut.
10. Keep them in the refrigerator for ½ hour.
11. The laddus are ready to serve.