1/2 cup sweetened condensed milk
1/2 cup shredded dry coconut plus little extra for dusting
1 tsp ghee
12 beetle leaves
2 tbsp. gulkand
pinch of cardamom pwd
1 tsp fennel pwd
Clean the beetle leaves, dry, remove stem and grind with the condensed milk. Heat the ghee in a heavy bottom pan. Add the condensed milk+beetle leaves mix. Add 1/2 cup shredded dry coconut. Mix well and cook on low heat for 5 minutes or till fairly dry, stirring often. Take off heat and add the cardamom and fennel pwds. Cool a little. Then form ladoos, filling a little gulkand inside each. Roll the ladoos in the extra dry shredded coconut.
Enjoy immediately or keep at room temperature until ready to eat.