Paan Coconut Ladoo (Gulkand Filled)
This is a quick Indian dessert with a flavor of paan or betel leaves and filled with gulkand (rose petal preserve). Try this for any festive season.
indian desserts, instant desserts
1 + 1/4
desiccated coconut (unsweetened)
(1/4 cup for final coating)
sweetened condensed milk (milkmaid)
betel leaves or paan
ghee or clarified butter (unsalted)
2 - 3
green food color (optional)
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 1/2 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.
Refrigerate Ladoo for some time before serving.
My Dainty Kitchen by Ipsa