Salted Coconut Ladoos

Step 1

Cook one 14-oz. can sweetened condensed milk, 1½ cups (120 g) unsweetened shredded coconut, 3 Tbsp. unsalted butter, cut into 1" pieces, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. ground cardamom 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°), 8–10 minutes. Scrape coconut mixture onto a small rimmed baking sheet or large plate and let cool until comfortable to handle, about 30 minutes.

Step 2

Scoop 1 Tbsp. (19 g) coconut mixture into your hands and roll into a ball between your palms. Place on another rimmed baking sheet. Repeat with remaining coconut mixture.

Step 3

Place some unsweetened shredded coconut and/or finely chopped toasted pecans or pistachios in a small bowl. Place some sprinkles into another small bowl. Working one at a time, roll ladoos between damp hands (this will help the garnishes stick), then toss in coconut and press tops of some ladoos into sprinkles (ladoos will flatten in the process; reshape into balls). Place in small paper cups or on a platter as you go.Do ahead: Ladoos can be made 3 days ahead. Store airtight at room temperature.