Method
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 laddoos for later on. Let the mixture cool a little bit. Mix the ground sugar after a while. Add ¾ 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. Coat with some chopped pistas. Then roll the laddoo in the dry coconut powder that you kept aside earlier. Keep in the refrigerator once done. Serve as required.