Name: Salted Caramel Coconut Ladoo Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Indian
Ingredients: Ingredients for homemade salted caramel (butter, sugar, cream, and salt) or store-bought salted caramel sauce; 2 cups desiccated coconut; 1/4 cup desiccated coconut (for rolling); 1/2 teaspoon ground cardamom

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Introduction

Salted Caramel Coconut Ladoo is a delightful fusion of rich caramel and fragrant coconut with a hint of cardamom. These bite-sized sweets are perfect for a quick indulgence or sharing during festive occasions.

A small pile of round, golden-yellow balls coated in white shredded coconut is placed on a dark, flat surface. There are about ten balls stacked in a loose pyramid shape, with one ball broken open in front showing a dense, textured inside of slightly darker orange color. White coconut flakes are scattered lightly around the base of the pile, adding contrast to the dark surface. In the background, a soft dark purple cloth is gently folded to one side. The overall look is simple and inviting with a smooth and slightly grainy texture on the balls, all shown in natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups desiccated coconut
1/4 cup desiccated coconut (for rolling)
1/2 teaspoon ground cardamom
Salted caramel sauce (homemade or store-bought)

Instructions

Step 1: Prepare the salted caramel sauce and allow it to cool completely to room temperature. Set aside.
Step 2: Heat a large frying pan over low heat. Add 2 cups of desiccated coconut and toast it, stirring continuously, for about 2 minutes until it turns lightly golden and fragrant. Remove from heat and set aside to cool.
Step 3: In a large bowl, combine the toasted coconut, cooled salted caramel sauce, and ground cardamom. Mix thoroughly until well blended.
Step 4: Scoop out about 2 tablespoons of the mixture and shape it into a smooth ball using your hands. Repeat this process with the remaining mixture.
Step 5: Spread the remaining 1/4 cup of desiccated coconut on a large plate. Roll each ladoo gently in the coconut to coat the surface evenly.

Tips & Variations

For a nuttier flavor, lightly toast the dry coconut before mixing. You can also add chopped nuts like almonds or pistachios to the mixture for extra texture.
If you prefer a less sweet treat, adjust the amount of salted caramel sauce accordingly.
Use vanilla or cinnamon powder alongside cardamom for a different aromatic twist.

Storage

Store the ladoos in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Bring to room temperature before serving for best flavor and texture.

How to Serve

The image shows 15 small round balls coated with white shredded coconut, placed on a dark textured tray and a black rectangular board with a handle beneath some of the balls. One ball at the bottom left is broken open, revealing a soft orange inside. The surface around the balls is also sprinkled with shredded coconut, and a purple cloth is partially visible on the top right corner. The balls are smooth and evenly covered with coconut flakes, arranged in a loose grid pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel sauce instead of salted caramel?

Yes, regular caramel sauce works well. Salted caramel adds a nice balance of sweet and salty flavors, but regular caramel will still produce delicious ladoos.

How do I make homemade salted caramel sauce?

To make salted caramel sauce, melt sugar over medium heat until golden, then carefully add butter and cream while stirring. Finish with a pinch of salt and cool before using. There are many detailed recipes available online to guide you through the process.