Coconut Ladoo (Nariyal Ke Ladoo)

Crush the cardamom pods and extract the seeds. Grind the seeds to a fine powder using a mortar and pestle or the back of a spoon. Set aside.

In a non-stick pan over medium heat, add the ghee and let it melt. Add the desiccated coconut and roast for 1-2 minutes, stirring constantly, until it becomes fragrant. Be careful not to brown it.

Pour in the milk and add the sugar. Stir well and cook the mixture on medium-low heat, stirring frequently, until the sugar dissolves and the mixture thickens. This will take about 8-10 minutes. The mixture should be moist but not runny—when you press it between your fingers, it should hold together.

Turn off the heat and stir in the cardamom powder. Let the mixture cool slightly until it is warm enough to handle but still pliable.

While the mixture is still warm, take small portions (about 1 tablespoon each) and roll them between your palms to form smooth, round balls. If the mixture crumbles, add a few drops of milk or ghee.

Roll each ladoo in desiccated coconut to coat evenly. Press a few chopped pistachios on top if desired. Let them cool completely before storing.