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Paan Coconut Laddos Recipe


Nov 23, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

A heavenly show-stopper dessert that will look best at any party. An Indian laddoo made up of coconut, betel leaves blended with condensed milk and gulkand inside. Give an amazing twist to your regular laddoo by making Paan Coconut Laddoo. Watch the #BritanniaDessertCarnival and make such sweet recipes at home.

INGREDIENTS

    Ingredients:
    1 cup + 2 tablespoons desiccated coconut
    1/2 cup sweetened condensed milk
    4 paan leaves, also known as betel leaves
    4-5 teaspoons gulkand, also know as rose petal preserve
    2 teaspoon ghee, also known as clarified butter
    green food colour, optional
    more desiccated coconut, for rolling

DIRECTIONS

Method:

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.

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