In a pan dry roast the grated coconut on low flame for 3 to 4 minutes (The roasting is to just get rid of some moisture. Don’t brown them).

Once done take it out in bowl. Let it cool down completely.

Now add condensed milk, cardamom powder and beet root juice. Mix everything well.

Pinch small to medium balls from the mixture and form ladoos.

You can apply some ghee on your palms when shaping the coconut ladoo if you don't like the mixutre sticking in your hand.

Now roll each laddo in fresh roasted coconut evenly.

Keep these laddoos in the refrigerator for 2 to 3 hours so that the laddoss gets slightly firm.

Now garnish these laddos and serve.