SALTED COCONUT LADOOS
Servings
Makes 24 Ladoos
Total time
30
minutesAs soon as we saw these in Bon Appetit, we knew we had to make them ourselves! The sweet cream = coconut, the little hit of salt, the decorating possibilities – what’s not to love? We added to the cardamom essence by bringing in our British Cake Spice. The combo of warm spices work perfectly in these sweet Indian treats.
Ingredients
One 14-oz can sweetened condensed milk
1 1/2 cups unsweetened shredded coconut
3 Tbl unsalted butter, cut into 1
2 tsp Fleur de Sel
1/2 tsp British Cake Spice
Extra coconut, finely chopped nuts and sprinkles for decorating
Instructions
- Cook condensed milk, coconut, butter, salt and British Cake Spice in a large nonstick skillet over medium-low, stirring constantly with a heatproof rubber spatula, until mixture is fudgy and resembles a soft dough that pulls together into a blob – an instant-read thermometer should register 200°F – 8–10 minutes. Scrape mixture onto a baking sheet or large plate and let cool until comfortable to handle, about 30 minutes.
- Line a baking sheet with parchment. Scoop 1 Tbl mixture into your hands and roll into a ball between your palms. Place on baking sheet. Repeat with remaining coconut mixture. Makes about 24 balls.
- Have a small bowl of water handy. Place garnishes and toppings in bowls. Working one at a time, roll ladoos between damp hands then into garnishes. Ladoos will flatten in the process; reshape into balls. Place in small paper cups or on a platter as you go.
- Ladoos can be made 3 days ahead. Store airtight at room temperature.
