In a bowl, take desiccated coconut, milk and sugar. Mix everything and rest it for 15-20 minutes.

Now place the pan on gas and medium flame cook it for 15 minutes.

Then add malai and again cook the mixture for 5-10 minutes till all liquid evaporates.

Then add cardamom powder and Mix well.

When the mixture looks dry, and lumpy and leaves the sides of the pan then switch off the gas.

Now take 2 tbsp coconut mixture in another bowl and add a pinch of food color into the coconut ladoo mixture.

In a mixing bowl, add ladoo mixture, mawa (khoya), grinded pistachio, and a pinch of green food color. Mix well and make a small round shape ball from stuffing.

Then take ladoo mixture in your palm and flatten it with your hand.

Add stuffing ball and cover with ladoo mixture.

Roll ladoo into dry coconut and serve coconut ladoo or store in the refrigerator for 5-6 days.