Methods

1. Melt ghee in a pan over medium heat, fry cashew to golden colour. Scoop into a plate and set aside.
2. In the same pan, combine desiccated coconut and Magnolia Sterilized Full Cream Milk .Turn off the heat and let sit for 15 minutes.
3. Bring the pan back to low heat, cook until the mixture is half dried.
4. Stir in milk powder and sugar. Mix well and continue to cook over low heat until the mixture sticky and incorporate.
5. Add in cardamom powder and cashew nuts. Mix well and let cool to warm
6. Scoop a bit of the mixture and press with palm to bind, roll into round ball.
7. Roll the ladoo in extra desiccated coconut to coat.
8. Enjoy