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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/salted-coconut-ladoos-recipe/