Its Diwaliiiiiii……………………and am super excited to be sharing my first Diwali sweet on my blog. “Paan Coconut Ladoo”, are an absolute favorite.
Super easy to make and tastes absolutely delicious. In this recipe I have combined flavors of coconut with meetha paan/sweet paan and it is an absolute pataka I must say!!
To make these Paan Coconut Ladoos I blend the beetle leaves/paan leaves with condensed milk along with a tiny miny bit of food colour, which is totally optional and filled them with gulkand(rose petal preserve). This is such a wonderful twist to regular coconut ladoos. Give this recipe a try and surprise your guests with this new flavor.
Hope you guys enjoy this easy peasy Paan Coconut Ladoo this Diwali. Enjoy and have a safe Diwali.
Do try this recipe and lemme know how you liked it!
Paan Coconut Ladoo
Course: DessertCuisine: Indian5
minutes10
minutes15
minutesPaan Coconut Ladoo is a combination of betel leaf/paan leaf with desiccated coconut along with gulkand filling. A twist to the regular coconut ladoos.
Ingredients
1 cup desiccated coconut
1/2 cup condensed milk
4 Betel Leaves/Paan Leaves
1 tsp ghee
4-5 tsp gulkand
1/2 cup desiccated coconut (for rolling)
Few drops of green food colour (optional)
Directions
- Tear the betel leaves and add it into the blender along with the condensed milk and just a tiny bit of food colour (which is totally optional) and keep it aside.
- In a pan, add some ghee and heat on low flame, once the ghee starts to melt add in the desiccated coconut and roast it for about 2 mins on low flame.
- Then add in the paan and condensed milk mixture to the roasted desiccated coconut and mix well.
- Continue cooking on low heat till the mixture is combined and comes together.
- Remove from heat and allow it to cool.
- Once it has completely cooled grease your hands with ghee, take a small portion of coconut mixture and flatten it with your palms.
- Now place a bit of gulkand in the center and roll gently sealing the gulkand inside to make the ladoos.
- Roll the prepared ladoo in desiccated coconut and keep aside.
- Repeat the same with the remaining mixture. Store these ladoos in air tight container.
Notes
- This recipe makes about 15 medium sized ladoos.
- You can add dry fruits along with gulkand in the filling.
- Adding food color is totally optional.
- These can be refrigerated in an air tight container for up to 4-5 days. However serve at room temperature.
