Paan Coconut ladoo is a delicious , quick and easy sweet made in less than 20 minutes. It is a unique dessert made with fresh paan leaves (Betel leaves), gulkand (rose petal jam ) , coconut and condensed milk. It can be made for ‘Prasad’ as it has ingredients like pan leaves, coconut and flowers(rose) which are offered in pooja thali.
Ingredients required :
Paan Leaves ( Betel Leaves ) : They should be fresh, and they can’t be substituted for the fresh paan flavor. Can be easily bought from Indian stores.
Condensed milk: Sweetened condensed milk give sweetness to the ladoos.
Gulkand ( Rose petal Jam ) : It can be bought from Indian stores or online. It gives a fresh floral flavor to ladoos.
Desiccated coconut : I used fine unsweetened desiccated coconut easily available in market.
Green food color : Just to give a bright green color to the ladoos. Completely optional.
Storage : Can be stored in fridge for about a week.
Paan Ladoo (for approx. 10-12 medium size ladoos)
Ingredients
- 1 cup + 2 tbsp unsweetened desiccated coconut
- 1/2 cup condensed milk
- 4 paan leaves
- 1/4 cup gulkand
- 1 tsp ghee
- 1/4 cup desiccated coconut for rolling
- Few drops of green food color
Instructions
- Wash betel leaves and remove the stems. Tear them roughly.
- Add paan leaves to a blender with condensed milk and blend until smooth and creamy.
- Heat a tsp of ghee in a heavy bottom pan on medium flame and add desiccated coconut.
- Roast the coconut on low flame for 2 mins.
- Add the condensed milk paan mix to the roasted coconut and mix well. You can add 2-3 drops of green food color at this point.
- Continue cooking for few more mins until the mix combines well and comes together. It will take approx. 2-3 mins.
- Remove it from heat and let it cool down.
- Once it has cooled down, grease your hands with ghee & take a small portion of coconut mix. Flatten it with your palm and add 1-2 tsp of gulkand in the centre.
- Now bring the edges together sealing gulkand inside & roll it to form ladoo.
- Roll prepared ladoo in desiccated coconut & keep aside.
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