1. Chop pistachios into thin slivers keep aside for garnishing.

2. Empty condensed milk into nonstick or heavy pan.

3. Add 3 1/2 cups coconut, mix well.

4. Cook mixture on low heat, stirring continuously.

5. Do not allow to scald at the bottom.

6. Cook till mixture leaves side of pan, and forms a soft lump.

7. Cool a little, till it can be shaped by hand.

8. Grease palms with butter.

9. Roll portions of mixture into pingpong sized balls.

10. Roll each ball in leftover coconut powder to coat evenly.

11. Press a sliver or two of pista on top of each ball.

12. Place ladoos in individual paper cups for ease in serving.

Making time: 20 minutes
Makes: 35-40 ladoos
Shelflife: 3-4 days