Salted Coconut Ladoos Recipe

Introduction

Salted Coconut Ladoos are a delightful fusion of sweet and savory flavors wrapped in a soft, chewy texture. These bite-sized treats are perfect for festive occasions or an everyday indulgence. With a hint of cardamom and a sprinkle of nuts, they offer an irresistible taste experience.

Ingredients

• 1 1/2 cups (120 g) unsweetened shredded coconut; plus more for decorating (optional)
• 1 14-oz can sweetened condensed milk
• 3 tbsp unsalted butter, cut into 1″ pieces
• 1/2 tsp ground cardamom
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt
• Finely chopped toasted pecans or pistachios (optional, for decorating)
• Sprinkles (for decorating, optional)

Instructions

1. Step 1: In a large nonstick skillet over medium-low heat, combine the sweetened condensed milk, shredded coconut, butter, salt, and ground cardamom. Stir constantly with a heatproof rubber spatula until the mixture becomes fudgy and pulls together into a soft dough-like blob, about 8–10 minutes. An instant-read thermometer should register 200°F. Transfer the mixture onto a rimmed baking sheet or large plate and let it cool for about 30 minutes until comfortable to handle.
2. Step 2: Scoop 1 tablespoon of the cooled coconut mixture into your hands and roll it into a ball. Place each ladoo on a separate rimmed baking sheet. Repeat until all the mixture is used.
3. Step 3: Prepare small bowls with shredded coconut, chopped toasted nuts, and sprinkles. Roll each ladoo between damp hands to help garnishes stick, then toss in the coconut and press some into sprinkles if desired. The ladoos may flatten during this process; simply reshape them into balls. Arrange them in paper cups or on a serving platter.

Tips & Variations

• For a richer flavor, toast the shredded coconut lightly before cooking. You can also substitute the nuts with almonds or cashews based on your preference.

Storage

Store salted coconut ladoos in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy them soft, let refrigerated ladoos come to room temperature before serving. They can also be gently reheated in a microwave for a few seconds if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Using sweetened shredded coconut will make the ladoos sweeter, so consider reducing or omitting the sweetened condensed milk to balance the sweetness.

What can I do if the mixture doesn’t come together properly?

If the mixture is too wet and doesn’t hold shape, cook it a little longer until it thickens and reaches the right consistency. Stir frequently to avoid burning.

Salted Coconut Ladoos Recipe

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4.4 from 86 reviews

Salted Coconut Ladoos are delightful Indian-inspired sweet treats made with shredded coconut, sweetened condensed milk, and aromatic cardamom, cooked to a fudgy consistency and shaped into bite-sized balls. These ladoos are lightly salted for depth of flavor and can be garnished with toasted nuts, shredded coconut, and colorful sprinkles for a festive presentation. Perfect for festive occasions or as a sweet snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: About 24 ladoos 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups (120 g) unsweetened shredded coconut; plus more for decorating (optional)
• 1 14-oz can sweetened condensed milk
• 3 tbsp unsalted butter, cut into 1” pieces
• 1/2 tsp ground cardamom
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt

Optional Garnishes

• Finely chopped toasted pecans or pistachios
• Sprinkles

Instructions

1. Cook the Coconut Mixture: In a large nonstick skillet over medium-low heat, combine the sweetened condensed milk, shredded coconut, unsalted butter, ground cardamom, and kosher salt. Stir constantly using a heatproof rubber spatula for 8 to 10 minutes until the mixture becomes fudgy and resembles a soft dough that pulls together into a blob. Check the temperature with an instant-read thermometer; it should register around 200°F (93°C). Once done, scrape the mixture onto a small rimmed baking sheet or large plate and allow it to cool until it is comfortable to handle, approximately 30 minutes.
2. Shape into Ladoos: Using your hands, scoop about 1 tablespoon (19 g) of the cooled coconut mixture and roll it between your palms to form a smooth ball. Place each ladoo on another rimmed baking sheet. Repeat the process with the remaining coconut mixture until all ladoos are shaped.
3. Decorate and Garnish: Prepare two small bowls: one with extra unsweetened shredded coconut and/or finely chopped toasted pecans or pistachios, and the other with sprinkles. Working with one ladoo at a time, dampen your hands slightly to help the garnishes stick. Roll each ladoo in the shredded coconut or nut mixture, and press the top of some ladoos into the sprinkles. The ladoos will flatten slightly in this process; gently reshape them into balls if needed. Place the finished ladoos in small paper cups or arrange them on a serving platter as you go.

Notes

• Use medium-low heat to avoid burning the mixture while cooking.
• Keep stirring constantly to ensure even cooking and prevent sticking.
• Allow the mixture to cool sufficiently before shaping to avoid sticky hands.
• Customize garnishes according to preference; nuts add crunch while sprinkles add a festive touch.
• Store ladoos in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Keywords: Salted Coconut Ladoos, Indian sweets, coconut ladoos, fudgy ladoos, cardamom sweets, festive desserts