Kesariya Coconut Laddoo

Dissolve some saffron in warm milk and keep aside.

Dry roast the grated coconut slightly in a wok on a low flame for 2-3 minutes.

The colour of the coconut powder should not change.

Add saffron milk and cook on medium flame until all the milk is absorbed.

Keep stirring frequently to avoid the milk from getting burnt. 

Add powdered sugar and mix well.

You can use condensed milk also instead of milk. (in that case, you can avoid sugar)

The mixture gets a little diluted once you add sugar.

Keep cooking on low flame for some more time until the mixture becomes sticky and you are able to make balls out of it.

The mixture will also leave the sides of the pan.

Now add cardamom powder and mix well.

Grease your hands with a little ghee and make even sized balls out of it.

Now roll them in dry coconut powder.

Garnish with chopped pistachios and saffron strands.

The kesariya coconut laddoos are ready to serve.