Salted Coconut Ladoos

Sweet and just a touch salty with a faint thrum of cardamom, these adorable little ladoos are well suited for any celebration, from Diwali to Valentine’s Day, or simply for serving after a weekend lunch. In India, ladoos encompass any confection rolled into balls small or large. They range from bright orange ladoos made with sweetened drops of fried chickpea flour batter to raw versions full of crunchy nuts mortared together with a dried fruit paste. Chewy coconut ladoos happen to be my favorite. These are loosely based on a recipe by Meera Sodha that employs a technique similar to Brazilian brigadeiros where condensed milk cooked down to a fudge provides both sweetness and structure. A nonstick skillet simplifies the cooking and cleaning. Should you not have one, stir and scrape the pan like a dervish to prevent any sticking. —Shilpa Uskokovic