India Food Network
Nov 23, 2018
To a food processor, add chopped paan leaves and condensed milk. Pulse till both are well combined. Set aside.
Heat ghee in a pan on medium heat. Once ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium-low heat.
Add the condensed milk – paan mixture and stir to combine. You may add a few drops of green food colour at this point.
Cook for another 2 minutes on low heat, the mixture will thicken. Remove from heat and let the mixture cool down a bit.
Grease your hands with little ghee, take a small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
Bring the edges together and roll to form a ladoo.
Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
Keep the paan coconut ladoo refrigerated.