All I can say that the rose flavored coconut ladoos are soft and sweet with the right amount of flavor and sweetness. This is a 2 minute recipe and its perfect for those moments when you have less time and guests to attend to. If you don't have rose syrup no issues just make them plain or use food coloring if you prefer it colored.
Dessicated coconut - 1 1/2 cup and some for coating the ladoos
Rose syrup - 2 caps full/ 1 tbsp (I used Rooh Afza)
Condensed milk - 1/2 cup
Cardamom powder - 1/2 tsp
Ghee - 1 tsp
In a hot pat add the ghee and in medium-low flame add all the ingredients and keep mixing it until the mixture starts leaving the edges of the pan. There is a tendency for it to burn if you cook too much. Transfer it to a bowl. Grease your palms with some oil/ ghee and when it cools down a little and warm to handle start taking tsp size and roll them into balls. Roll them with the dessicated coconut and arrange them in a plate. Refrigerate for 20 minutes to set. You can store them in air tight containers for a week.