حلوى لادو بجوز الهند وماء الورد محشوة بتوت العليق

Indian 5 Mins Prep · 15 Mins Cook

1. Heat the ghee in a non-stick pan over a low heat.
2. Add the desiccated coconut (saving some for rolling) and condensed milk and cook over a low heat until the mixture thickens and starts pulling away from the sides of the pan. Remove from the heat, stir in the rose water and transfer to a large bowl. Allow to cool completely.
3. Once cool, take spoonfuls of the mixture and flatten in the palm of your hand. Place a raspberry in the middle and close the mixture around it to form a ball.
4. Roll the ladoos in the desiccated coconut.
5. Store for up to a month in the refrigerator.

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