Few drops green food color
Chop the betel leaves add to a food processor .
Add condensed milk and pulse till well combined.
Dry roast the desiccated coconut on low heat ,just for a minute or two.
Add the betel mixture to the roasted coconut , add cardamom powder and green food color . Adding color is optional . I did not use any .
Let the mix cook for a minute or two . Remove and let cool.
Grease hands with ghee and pinch out a small portion from the mixture .
Make a ball and flatten it.
Place about 1/2 tsp of gulkand in the center.
Bring the sides together and roll into a smooth ball.
Roll this into the extra desiccated coconut .
Prepare the rest of the ladoos in the similar manner.
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