Coconut ladoo

Heat a heavy bottom pan and pour the condensed milk,desicated coconut, beetroot extract and cardamom powder.Reserve 1/4 cup of coconut for garnish.

Stir for 5 minutes and switch of the flame when the mixture leaves sides of the pan. Keep aside to cool.

Grease your hands with ghee and take a small portion of the mixture and roll into lemon size balls.Now further roll them in the reserved desicated coconut and serve.

For making beetroot extract,peel,wash and chop the beetroots roughly.Boil them in water for 3-4 minutes.Cool and make a puree. Strain and keep aside. We need only a tbsp or 2, so the rest of the extract you can use in making soup or juice etc.