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.