Rose Coconut Laddoos
Ingredients
| 1 cup | Epigamia Coconut Milk Yogurt (Coconut Jaggery) |
| 1 cup | desiccated coconut |
| 2 tbsp | Rose syrup |
| 1 drop | Pink food color (optional) |
| 2-3 drops | Rose essence |
| 4-5 drops | edible coconut oil to grease palms when rolling ladoos |
| 4 to 5 | Pistachios, coarsely ground and chopped |
Directions
| Step 1 | Mix 1 cup of desiccated coconut with 1 cup of milk and 1 cup of Epigamia Coconut Milk Yogurt (Coconut Jaggery) to a bowl. Mix well and leave aside for 15 mins. |
| Step 2 | Then add rose essence, pink food colour (optional), and rose syrup to it. |
| Step 3 | Mix until the colour is evenly distributed. |
| Step 4 | Grease your palms with coconut oil and pinch out lemon-sized bits from the mixture and flatten them. |
| Step 5 | Place 1/4 tsp of chopped pistachios in the center and bring the edges together and roll to form a laddoo. |
| Step 6 | Roll the laddoos into the leftover desiccated coconut. |
| Step 7 | Garnish with chopped pistachios and serve. |
