Sauté 2 cups of tightly packed fresh grated coconut in 2 tsp ghee/unsalted butter. This step is done to get rid of some moisture of the coconut. Make sure to not brown the coconut. Keep on stringing the coconut while sautéing and put off the flame after 4-5 minutes.
Take 2 medium sized beetroot and grind them in a mixer. Now with the help of a sieve separate the juice from the pulp. Keep the juice aside. The pulp can be added in flour to make chapatti or can also be added in curries.
Now separate the sautéed coconut into two halves.
Take the first half in a kadai/wok and add half of the condensed milk into it stir well and cook this mixture on a low flame till the mixture begins to thicken. Keep on stirring regularly.
Add 1 tsp cardamom powder and stir well. When the mixture begins to leave the sides of the kadai/wok and when you see some coconut fat from the sides switch of the flame and take it out in a plate. Allow the mixture to cool.
Now take the other half of coconut and put this also in the kadai/wok. Add the remaining condensed milk and the beetroot juice into this. Add 1 tsp cardamom powder. Cook this mixture on a low flame till the mixture begins to leave the sides of the kadai/wok and you see the coconut fat. Switch of the flame and take it out in a plate. Allow the mixture to cool.
When the mixture has cooled completely take small balls from the beetroot mixture and make small round balls from it. Keep these ladoos aside.
Now take the coconut mixture and divide it into same number of portion as beetroot balls.
Take the coconut mixture make a round out of it flatten it and then place one beetroot ball inside it. Now cover the beetroot ball with the coconut mixture to make a perfect round ladoo/dumpling.
Coat this mixture with the desiccated/fresh coconut by rolling the ladoos/dumplings in to it.
Repeat this step with the remaining mixture.
Coconut beetroot ladoos/dumplings are ready to be served.
They can be safely stored in the freeze for 7-8 days.
