Rose Almond Coconut Laddu/Pedha

 Ingredients

1 cup Desiccated Coconut dry shredded

1 cup Almond Flour

1/2 can Sweetened Condensed Milk (7 oz)

1/2 teaspoon Cardamom powder (Elaichi) optional

Rose jam/gulkand/powdered rose petals

For Rolling:

2 tablespoon Desiccated Coconut for rolling

1 teaspoon Ghee for greasing hands

For decorating pedha

Crushed nuts dates and rose petals

Instructions

Toast desiccated coconut and almond flour for 2 to 3 minutes on medium-low flame until you get a nutty aroma.

Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it all comes together.

Now add the cardamom powder, rose jam/gulkand or rose petals powder and mix again. The mixture should be thick so you can roll in your hands.

Turn off stove and let the mixture cool for 3-4 minutes.

In another plate, take some desiccated coconut to roll the ladoos.

Grease your hands with ghee or oil. Take a small amount of mixture in your hands and roll it like a ball using both hands. Roll the ball over the desiccated coconut kept aside for rolling.

For the pedas, roll into a ball and flatten them. Depress with your thumb in the middle and press in the date crushed nuts and rose petals filling. 

Keep them at room temperature or refrigerated for about an hour and enjoy!