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 Coconut Ladoo
Ingredients
- 1 Cup +2 tbsp Unsweetened desiccated coconut
- ½ Cup Condensed milk
- 4 Paan leaves/ Betel leaves
- ¼ Cup Gulkand also known as Rose petal jam
- 1 tsp Ghee
- ¼ Cup desiccated coconut for rolling
- Few drops of green food color (optional)
Instructions
- Wash betel leaves and remove the stems. Tear them roughly.
- Add the Paan leaves to a blender or mixie jar along with condensed milk and blend until smooth and creamy.
- Heat a teaspoon of ghee in a heavy bottom pan on medium flame and add desiccated coconut.
- Roast the desiccated coconut continuously on low flame for about 2 minutes.
- Add the condensed milk -paan mixture 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 minutes until the mixture combines well and comes together. It will take approx 2-3 minutes.
- Remove it from the heat and let it cool down.
- Once the mixture has cooled down, grease your hand with ghee and take a small portion of coconut mixture. Flatten it with your palm and add 1-2 tsp of gulkand in the center.
- Now , bring the edges together sealing the gulkand inside and roll to form a ladoo.
- Roll the prepared ladoo in the desiccated coconut and keep aside. Repeat the procedure to make rest of the ladoos. Store in an airtight container and keep refrigerated.
- Enjoy.
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