We promise you will go “Oooo...” once you taste these simple, yet delightful ladoos. They are decadent with coconut and caramel, making them the perfect sweet ending to your favorite Indian feast.
To create vegan caramel, place the container of condensed milk in a saucepan and cover with water, 1-2 inches above the can. On medium heat, bring to a boil, immediately reducing the heat to low and cover. Simmer for 2 hours, adding water as needed.
Remove from stovetop and let cool completely. Once cooled, the milk will have caramelized. Open the can and pour the caramel in a medium-sized bowl.
Add the desiccated coconut, vanilla extract, and cardamom powder. Stir well to combine.
Use 2 to 3 tablespoons batter to make round, evenly-shaped ladoos.
Roll them gently in more desiccated coconut to cover.
Garnish with pistachios or almonds and rose petals.
Serves 15 ladoos