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Method

1. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base).

2. Pour the biscuit crumbs into a large bowl and stir in the milk powder.

3. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off.

4. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle.

5. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball.

6. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate.

7. Spread out the desiccatedcoconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve.