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Salted caramel coconut ladoo recipe video

Salted Caramel Coconut Ladoo

The ultimate combo of coconut and salted caramel sauce make these ladoos so decadent!
5 from 48 votes
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Course: Desserts
Cuisine: Indian Fusion
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Author :Nish Kitchen
Servings 15 ladoos

Ingredients

Salted caramel sauce:

Caramel ladoo:

  • 2 cups + ¼ cup desiccated coconut
  • ½ teaspoon ground cardamom

Instructions

  • Make salted caramel sauce. Allow to cool down to room temperature. Set aside.
  • Heat a large frying pan over low heat.
  • Add 2 cups desiccated coconut. Fry, stirring, for about 2 minutes or until the coconut is lightly toasted. Set aside. 
  • Combine together desiccated coconut, salted caramel sauce, and ground cardamom in a large bowl.
  • Scoop out 2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture.
  • Place ¼ cup coconut in a large plate. Roll the coconut ladoos in coconut pressing gently. 

Video

Notes

  • Caramel sauce - Add a pinch of sea salt to regular store bought caramel sauce.
  • Temperature - Make sure all ingredients are at room temperature.
  • Storage - Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 20kcal | Carbohydrates: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Sugar: 2g