Grind Almonds and pistachios to a fine powder.

In a nonstick pan, combine grated coconut, condensed milk and cook on medium flame, stirring constantly.

Cook till the mixture starts to leave the pan. Add the rose syrup and ground nuts and cook for another 1~2 minutes.

Turn off the heat and let the mixture cool for about 5~10 minutes. Take a tablespoon of mixture and roll into smooth laddoos. Serve immediately or store in the fridge for 3~4 days.