Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder. Mix well and cook for 15-20 minutes. Stir the mixture continuously.

After approximately 10 minutes, the coconut mixture will start thickening.

Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass. It will take anywhere between 15 - 20 minutes.

Turn off the heat and add cardamom powder and rose water. Mix well and take the mixture into a bowl. Let it cool down enough to handle.

When the mixture is still slightly warm, roll into little truffle-like balls. Roll the balls into a fresh or desiccated coconut, and they are ready to serve.

We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.