Combine the milk, coconut and sugar in a deep pan and cook on a medium flame, while stirring occasionally.

When the mixture becomes thick, reduce the flame and cook for more minutes.

When the mixture becomes semi-solid, remove from flame.

Add the semolina and cardamom powder and mix well.

Divide the mixture into equal portions.

Apply little water or ghee on your palms and roll out each portion to a medium size ladoo.

Garnish with cherries and saffron

Serve immediately or store refrigerated.