Easy Coconut Ladoo

This recipe is for making 20 coconut ladoos.. Dry roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside. Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit. Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well. Now add all the rest of the ingredients and mix well. Make small balls of the mixture, about the size of a table tennis ball. Roll the ladoo in the dry coconut powder that we kept aside earlier. Keep in refrigerator once done. Notes: The maximum number of days they can last is about 15-20 days. Do not add more milkmaid than specified above. The ladoos can become hard.