Paan Coconut ladoo filled with gulkand is a perfect quick Indian dessert that took me only 10 minutes to make.
Paan Coconut Ladoo Recipe | Gulkand Filled Paan Ladoo
Betel leaves or paanย are very popular in India. You can get them from any street-side paan shop. I've been very familiar with betel leaves or paan since childhood. My dad was a great fan of paan. We had beetle leaves at home as a mouth freshener.
This Diwali, I wanted to share some paan-flavored desserts with my friends. But yes, I'm a little late in publishing this post. No matter. You can make them on any occasion or even for daily desserts or gatherings. This is an extremely easy and quick recipe that any beginner can cook easily.
A delicious dessert in just 10 minutes. A quick and unique dessert is always a lifesaver for parties and get-togethers. Trust me, this will give the feel of both the dessert and a mouth freshener.
Ingredients You'll Need
To make this Paan Coconut ladoo, you need only 5 ingredients and these are no fancy ingredients. You can get them easily in any Indian kitchen. Well, if you do need to buy bettle leaves in advance. So the ingredients are
- betel leaves
- desiccated coconut
- condensed milk
- gulkand
- a tsp of ghee (clarified butter).
- Food color green (optional)
Instructions to Make Paan Coconut Ladoo:
Roughly chop paan leaves. In a blender, blend betel leaves with 1 can of condensed milk (milkmaid). If you want to add a few drops of green colors you want a little dark green color.
Now heat a pan and add 1 tsp ghee. Add desiccated coconut and saute on low flame until it starts to turn a little brown.
Then, mix the mixture of paan and milkmaid in the pan. Mix well and saute for 2 - 3 minutes till it thickens and starts leaving the pan.
Take it out from the pan and let it cool slightly. Then, grease your palms and take out a small portion. Try to flatten this by pressing lightly, making a disc.
Now, place half a teaspoon of gulkand in the center. Bring the edges together, making a ball. Roll it, making it smooth. Then, again, roll it on desiccated coconut to give it a final touch.
That's all. Now your gulkand filled paan coconut ladoo is ready. Also, add some chopped dry fruits to gulkand to make it richer.
Similar Recipes:
If you are looking for some more dessert recipes, read here.
Paan Coconut Ladoo Recipe
Paan Coconut Ladoo (Gulkand Filled)
Ingredients
- 1 + ยผ cup desiccated coconut (unsweetened) (ยผ cup for final coating)
- ยฝ cup sweetened condensed milk (milkmaid)
- ยผ cup gulkand
- 6 betel leaves or paan
- 1 tsp ghee or clarified butter (unsalted)
- 2 - 3 drops green food color (optional)
Instructions
- Blend betel leaves and condensed milk in blender or food processor.
- Heat 1 tsp ghee in a pan.
- Add desiccated coconut and saute for 2 minutes on low flame.
- Stir continuously else it may turn brown and burn quickly.
- When it starts changing color (after 2 minutes), pour in mixture of milkmaid and betel leaves to the pan.
- Cook for another 2 -3 minutes.
- Condensed milk will melt.
- Keep stirring till it becomes thick again.
- Remove from pan once it becomes thick and leaves the pan.
- Cool it for some time (2 min).
- Grease you palms.
- Take out a small portion.
- Flatten it to a disc by gently pressing with palms.
- In the center, place ยฝ tsp of gulkand.
- Cover all edges in the center making a ball.
- Roll it on desiccated coconut.
- Repeat for all.
- Gulkand filled paan coconut ladoo is ready.
Notes
Nutrition
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PIN IT FOR LATER
Neetha krishna
how many days i can keep this ladoo?
Ipsa Faujdar
You can refrigerate this for a 5 - 6 days