Nariyal ladoo- three ingredient coconut balls

This is a super easy and delicious treat that can be prepared in minutes. They can be made in advance or at the last minute. They store well and can be served at room temperature or cold and are a delicious end to a curry dinner or a great pick me up anytime of the day. The quatity listed below is for a small batch of 12-15 ladoos.

Ingredients
1/ 2 cup desiccated coconut, plus 2 tablespoons for rolling
1 teaspoon of unsalted butter, ghee or coconut or vegetable oil.
3 tablespoons of sweetened condensed milk

In a small fry pan add the butter. Once the butter melts add the dessicated coconut and toast the coconut for 3-5 minutes on low heat taking care that the coconut does not burn. Now add the sweetened condensed milk and cook for a further 2-3 minutes, this imparts a caramel like flavour to the ladoos. Take the mixture off the heat and transfer into a bowl (this stop the mixture from cooking further, which results in a harder caramel/ toffee, and stick jaw like consistency). Wet your hands and working quickly start shaping the warm mixture into little balls, and roll them in the remaining dessicated coconut. Enjoy straightaway or store for a few days.