Paan Ladoo

Paan coconut ladoo is an easy to make sweet during festivals. I made this during Deepavali/Diwali, and I must say it was a big hit. With fewer ingredients you can make these delicious soft ladoos. I have added gulkand and tutti frutti to enhance the flavor, its indeed refreshing. Do give it a try!

PREPARATION TIME: 10 Minutes

COOKING TIME: 10 Minutes

SERVINGS: 20 Ladoos

INGREDIENTS:

–  5 betel/paan leaves

–  1 tin condensed milk

–  3 1/4 cups desiccated coconut 

–   Few pinches of green food color (optional)

–   1/3 cup gulkand

–   1 /3 cup tutti frutti

–   3 tbspn ghee

• Remove the corners of the Paan leaves, wash and cut into small pieces. Blend the paan leaves and condensed milk in a mixer.

– In a thick bottomed vessel/pan add ghee and add 3 cups of desiccated coconut and fry for 1-2 mins.

–  Now pour the blended mixture and mix well. If you want to add green food color, you may add now (Optional).

–  Keep stirring and don’t let it burn at the bottom.

– After a few mins of sauteing, you will see the mixture being thickened and doesn’t stick to the pan anymore. Switch off the stove and let it cool for 5 mins.

– While it is Lukewarm, round it into a ball shape, flatten it and add a bit of gulkand and tutti frutti and then mould it together into ladoos. Smear a little ghee to your palms while you roll the ladoos to avoid sticking to your hands.

– lastly, roll the ladoos over the dedicated coconut and they are ready to relish 🙂

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Note: You may also make these ladoos without gulkand and tutti frutti if you do not have them handy and yet they taste refreshing.