Paan coconut ladoo recipe, Paan coconut ladoo stuff with gulkand, Betel leaves and coconut ladoos, how to make paan coconut ladoo, Coconut ladoo with betel leaves, Betel leaves and coconut fudge
Paan(betel leaves) and Nariyal(coconut) are auspicious for any pooja in Indian custom tradition. Absolutely easy and utterly delicious, these paan coconuts ladoos are a delight for all the paan lovers out there. The center-filled gulkand gives a wonderful twist to the coconut ladoos.
Preparation Time – 20 minutes
Cooking time – 10 minutes
Serving for 20 ladoos
Ingredients:
- 250 grams desiccated coconut
- 1 tin condensed milk (milkmaid 400 grams)
- 10 Betel leaves
- 1 cup gulkand
- 1/2 cup chopped dry fruits(cashew, almonds)
- 1 cup desiccated coconut for rolling
- 1 pinch of edible green color
Method:
- In a pan, add gulkand and dry fruits and cook on slow flame till it binds together. switch off the gas and keep it aside to cool.
- wash the paan leaves and chop them.
- In a blender, blend together condensed milk and chopped paan leaves. Blend until both are well combined.
- Heat a pan and add condensed milk and paan leaves’ mixture to it and cook it for 2 to 3 minutes.
- Now add desiccated coconut and roast it for 4-5 minutes. Cook until the mixture thickens.
- Let it cool down for 5-6 minutes.
- Now to make the ladoos, grease your hands with some ghee.
- Take a small portion of the paan-coconut mixture and flatten it out.
- Add a dollop of gulkand in the center and bring together the edges and roll to form a ladoo.
- Finally, roll the ladoos in some desiccated coconut.
- Refrigerate these coconuts and enjoy them chilled.
