Paan Coconut Ladoo
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.
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.