Super-Easy Indian Coconut Ladoo

Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together 5 to 8 minutes. Add rose water; cook and stir until flavors blend 8 to 10 minutes more.

Let mixture cool until safe to handle but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.