As 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.
Time: 30 min
Makes 24 LadoosRating
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Loading...| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | Ladoos can be made 3 days ahead. Store airtight at room temperature. |
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