Indian Coconut Cardamom Balls

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups desiccated coconut (unsweetened)
• 2 tablespoons unsalted butter
• 4 whole green cardamom pods
• ½ cup desiccated coconut for rolling (unsweetened)

Instructions

1. 1

   Set a heavy-bottomed 10-inch stainless steel saucepan over medium heat. Add 2 tablespoons of unsalted butter and let it melt, about 1 minute. You should hear a gentle sizzle.

2. 2

   Lightly crush 4 green cardamom pods with the back of a spoon just enough to crack them open and release their seeds — do not pulverize them. Add the crushed pods to the melted butter and toast for about 1 minute. The kitchen should smell fragrant and warm, with a subtle spice aroma.

3. 3

   Pour in one 14-ounce can of sweetened condensed milk. Stir well to combine with the butter and cardamom.

4. 4

   Add 2 cups of unsweetened desiccated coconut and stir continuously. The mixture will seem wet at first — keep stirring over medium heat for 5-8 minutes. You should see the mixture darken slightly from white to light golden and pull away from the sides of the pan slightly. When you drag a spoon across the bottom, it should leave a brief trail before the mixture flows back together.

5. 5

   Remove the pan from heat and let the mixture cool for 5 minutes — it will be very hot and easier to handle once it cools slightly. The cardamom pods will have settled to the bottom; you can fish them out if you prefer, or leave them (they add flavor but are not meant to be eaten).

6. 6

   Pour 0.5 cup of unsweetened desiccated coconut onto a small plate — this is your rolling station.

7. 7

   Once the coconut mixture is cool enough to handle (warm but not hot), wet your hands lightly with cool water to prevent sticking. Pinch off a piece about the size of a walnut and roll it between your palms into a tight, compact ball. Work deliberately but quickly — the mixture will firm up as it cools, making rolling easier.

8. 8

   Drop the ball into the plate of desiccated coconut and roll it around until all sides are coated in the dry coconut. Set it on a plate or parchment paper. Repeat until all mixture is shaped — you should get about 12 ladoos.

9. 9

   Let the ladoos sit at room temperature for 15 minutes to firm up completely. They are now ready to serve. Store in an airtight container at room temperature for up to 5 days.

Tools you’ll need

• 10-inch heavy-bottomed stainless steel saucepan
• wooden spoon
• small plate
• parchment paper

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