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You are here: Home / Desserts / Paan Coconut Ladoo

Paan Coconut Ladoo

29th November 2022 By Nidhi Agrawal Leave a Comment

Paan Coconut Ladoo are very easy to make and taste delicious too. Paan (Betel leaves) has a very refreshing taste so it is eaten as a mouth refreshner after meals. To make a sweet paan this paan leaf is filled with a few other ingredients like rose petals preserve (gulkand), tutti frutti, fennel seeds, etc. In these Paan Coconut Ladoos, I have combined the flavors of sweet paan and coconut and they turned out absolutely amazing.

I have posted a recipe for coconut ladoo before, now this time I wanted to make something different, so added paan to the coconut ladoo recipe and it came out delicious.

Paan Coconut Ladoo
Paan Coconut Ladoo

Ingredients (12 Ladoos)

  • 1 cup – desiccated coconut (unsweetened)
  • ½ cup – sweetened condensed milk
  • 4 – paan leaves (betel leaves)
  • 9-10 tsp – gulkand (Rose petal preserve)
  • 1 tsp – ghee (clarified butter)
  • Few drops – green food color (optional)
  • 2 tbsp – desiccated coconut (for rolling)

Method

  1. In a food processor, add chopped paan leaves and condensed milk. Pulse well till both are well combined. Set aside.
  2. Heat ghee in a pan on medium heat. Once the ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium-low heat.
  3. Add the condensed milk-paan mixture and stir to combine. You may add a few drops of green food color at this point.
  4. Cook for another 2 minutes on low heat, as the mixture thickens, remove from heat and let the mixture keep aside to cool down a bit.
  5. Grease your hands with little ghee, take a small portion from the coconut mixture, flatten it and add ¾ tsp of gulkand in the center.
  6. Bring the edges together and roll to form a ladoo.
  7. Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining mixture.
  8. Paan coconut ladoo are ready, keep them refrigerated.
Paan Coconut Ladoo

Paan Coconut Ladoo

Nidhi Agrawal
Paan Coconut Ladoo are very easy to make and taste delicious too. Paan (Betel leaves) has a very refreshing taste so it is eaten as a mouth refreshner after meals. To make a sweet paan this paan leaf is filled with a few other ingredients like rose petals preserve (gulkand), tutti frutti, fennel seeds, etc. In these Paan Coconut Ladoos, I have combined the flavors of sweet paan and coconut and they turned out absolutely amazing. I have posted a recipe for coconut ladoo before, now this time I wanted to make something different, so added paan to the coconut ladoo recipe and it came out delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Rolling Ladoos 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Indian
Servings 12 Ladoos
Calories 100 kcal

Ingredients
  

  • 1 cup desiccated coconut (unsweetened)
  • ½ cup sweetened condensed milk
  • 4 paan leaves (betel leaves)
  • 9-10 tsp gulkand (Rose petal preserve)
  • 1 tsp ghee (clarified butter)
  • Few drops green food color (optional)
  • 2 tbsp desiccated coconut (for rolling)

Instructions
 

  • In a food processor, add chopped paan leaves and condensed milk. Pulse well till both are well combined. Set aside.
  • Heat ghee in a pan on medium heat. Once the ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium-low heat.
  • Add the condensed milk-paan mixture and stir to combine. You may add a few drops of green food color at this point.
  • Cook for another 2 minutes on low heat, as the mixture thickens, remove from heat and let the mixture keep aside to cool down a bit.
  • Grease your hands with little ghee, take a small portion from the coconut mixture, flatten it and add ¾ tsp of gulkand in the center.
  • Bring the edges together and roll to form a ladoo.
  • Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining mixture.
  • Paan coconut ladoo are ready, keep them refrigerated.
Keyword coconut ladoo, Paan Coconut Ladoo

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