Paan coconut ladoo with condensed milk 2
Dessert Recipes

Paan Coconut Ladoo With Condensed Milk

Spread the love

Try this easy and delicious Paan Coconut Ladoo With Condensed Milk, If you love paan then this recipe is for you and guess what it will only take 20 minutes to make this recipe.

Though paan and coconut ladoo are popular sweets on their, but the combination of the two treats delivers something new and delicious. The green color is also beautiful you can make this sweet for dinner parties, birthday parties, or festivals.

I made this paan ladoo for my aunt as she was visiting us after a long time and she was irresistible to stop at one. At every bite the stuffing of gulkand and fennel seeds made her yearn for more, the best part was while leaving she asked me to make a small batch of it and pack it for her.

If you have still not tried this paan coconut ladoo yet then what are you waiting for make it today!

WHAT IS PAAN

Paan is the most famous Indian mouth freshener and digestive, It has a very unique flavor and is mostly consumed after a meal. Now there are several varieties of paan available like chocolate paan, fire paan, ice paan, etc. but traditional meetha paan is everyone’s favorite.

Recently paan has gained a lot of popularity, especially in India you can find a lot of fusion dishes like paan shakes, paan kulfi, paan mocktails, paan ice cream, etc. I am so in love with this modern fusion and one of my favorites is paan ice cream, If you are based in Delhi India then do try classic ice cream parlor paan ice cream. They have many outlets in Delhi, India, and your recommendations are most welcome do share them in the comment section.

Paan coconut ladoo with condensed milk

INGREDIENTS

Betel leaves/Paan leaves- Use fresh and spot-free betel leaves, they are easily available in India or Nepal at paan shop.

Condensed Milk- You can use homemade or store-bought condensed milk as well.

Desiccated coconut- Use good quality desiccated coconut.

Stuffing- Gulkand, fennel seed powder, and cardamom powder.

HOW TO MAKE PAAN COCONUT LADOO

Rinse 5 betel leaves with water to wash out all the dirt then remove the stem.

Betel leaves for cooking

Transfer the leaves to the grinding jar along with 1/2 cup condensed milk and a pinch of green food color (optional). Grind it into a smooth paste and keep it aside.

Betel leaves and condensed milk mixture

Add 1/4 cup gulkand, 1/4 teaspoon cardamom powder, 1/2 teaspoon fennel seed powder, and a teaspoon of betel leaves paste in a bowl. Mix it well and keep it aside as we will use it later for stuffing the ladoo.

Gulkand stuffing for ladoo

In a pan add 1 1/4 cup desiccated coconut and paan leaves paste, cook it at low to medium flame until the mixture comes together by stirring more often so that it doesn’t burn from the bottom. It will only take 2 to 4 minutes for the mixture to thicken.

Paan mixture in desiccated coconut

Transfer the coconut mixture to a plate then take a small portion of it and roll it into a ball. Flatten the ball with the help of your palms and place a teaspoon of gulkand mixture on it.

Then bring all the edges together and shape it into a ball. Roll the coconut ball in the dedicated coconut and It is ready to serve.

Repeat the same process for the rest of the mixture and you can garnish the paan coconut balls with tutti frutti or supari.

Paan coconut ladoo with condensed milk

TOP TIPS

  • Betel leaves or paan leaves are easily available in paan stores or online grocery delivery apps. Use fresh leaves that are green and spotless.
  • Green food color is optional.
  • Toast the fennel seeds and then grind them into a fine powder, toasting adds more vibrant flavor to the fennel seed powder.
  • Add tutti frutti, chopped nuts, or supari with gulkand in the stuffing to add more flavor.

OTHER LADOO RECIPES YOU MIGHT LIKE

Ragi ladoo with jaggery

Khoya pinni

Rava coconut ladoo

Coconut ladoo without condensed milk

FAQs

What is the shelf life for paan coconut ladoos?

It has a shelf life of 1-2 weeks, store them in an airtight container at normal room temperature as keeping them in the fridge can cause coconut to harden. Enjoy them fresh for good taste and texture.


How to serve these ladoos?

Serve it as an after-dinner sweet or as an after-dinner mouth freshener. These paan ladoos can be served with paan-flavoured ice cream on the side.

Yield: 8 ladoos

Paan Coconut Ladoo With Condensed Milk

Paan coconut ladoo with condensed milk 2

Try this easy and delicious Paan Coconut Ladoo With Condensed Milk, If you love paan then this recipe is for you and guess what it will only take 20 minutes to make this recipe.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 5 paan leaves/betel leaves
  • 1/2 cup condensed milk
  • a pinch of green food colour
  • 1 1/4 cup desiccated coconut
  • 1/4 cup gulkand
  • 1/2 teaspoon fennel seed powder
  • 1/4 teaspoon cardamom powder
  • 1/2 cup desiccated coconut (for coating)

Instructions

  1. Rinse 5 betel leaves with water to wash out all the dirt then remove the stem.
  2. Transfer the leaves to the grinding jar along with 1/2 cup condensed milk and a pinch of green food color (optional). Grind it into a smooth paste and keep it aside.
  3. Add 1/4 cup gulkand, 1/4 teaspoon cardamom powder, 1/2 teaspoon fennel seed powder, and a teaspoon of betel leaves paste in a bowl. Mix it well and keep it aside as we will use it later for stuffing the ladoo.
  4. In a pan add 1 1/4 cup desiccated coconut and paan leaves paste, cook it at low to medium flame until the mixture comes together by stirring more often so that it doesn't burn from the bottom. It will only take 2 to 4 minutes for the mixture to thicken.
  5. Transfer the coconut mixture to a plate then take a small portion of it and roll it into a ball. Flatten the ball with the help of your palms and place a teaspoon of gulkand mixture on it.
  6. Then bring all the edges together and shape it into a ball. Roll the coconut ball in the dedicated coconut and It is ready to serve.
  7. Repeat the same process for the rest of the mixture and you can garnish the paan coconut balls with tutti frutti or supari.

Notes

  • Betel leaves or paan leaves are easily available in paan stores or online grocery delivery apps. Use fresh leaves that are green and spotless.
  • Green food color is optional.
  • Toast the fennel seeds and then grind them into a fine powder, toasting adds more vibrant flavor to the fennel seed powder.
  • Add tutti frutti, chopped nuts, or supari with gulkand in the stuffing to add more flavor.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 81mgCarbohydrates: 27gFiber: 2gSugar: 22gProtein: 2g

All information presented are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you have tried this Paan Coconut Ladoo With Condensed Milk or any other recipe on shellyfoodspot then please take a minute to rate the recipe leave a comment and let me know how you liked it.

Follow us on PinterestInstagram & YouTube. Subscribe to our mailing list to get delicious recipes directly to your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe