Paan coconut ladoo| paan laddu is an easy-to-make sweet using desiccated coconut, paan leaves, condensed milk, and Gulkand. The basic is recipe is the Coconut ladoo recipe using condensed milk. This can be served at any parties as a sweet, and i am sure it will be a super hit. Try this instant paan ladoo using the betel leaves left over from Navaratri Tamboolam. Also, you can make the paan shots, for which I posted the video on Jeyashri’s kitchen Youtube channel recently. If you are a paan beeda lover, then do check out my beeda post and check the video in Jeyashri’s kitchen and the story behind the deletion of the video of meeta paan, from Jeyashri’s kitchen youtube channel. Also, check out my Paan ice cream, a must-try one.
Ingredients
- Paan leaves 7 (medium sized)
- Condensed milk 3/4 cup
- Desiccated coconut 1.5 cup + 1/4 cup for rolling
- Gulkand 3 tsp
- Ghee 1 tsp
Description
Paan coconut ladoo| paan laddu is an easy to make sweet using desiccated coconut, paan leaves, condensed milk and Gulkand.
- Wash 7 medium sized paan leaves and take out the stem.
- Tear it roughly and grind this into a smooth paste along with 3/4 cup condensed milk.
- In a pan add 1 and 1/2 cup of desiccated coconut and the ground paan mixture.
- Mix well and cook for 2 minutes in a low flame.
- This will come to whole mass.
- Allow this to cool. Transfer to a plate.
- Grease your hands with ghee.
- Take a small lemon sized portion of the mixture and flatten it.
- Place a small pinch of Gulkand in the middle and roll it into a ladoo.
- Spread 1/4 cup of desiccated coconut in a plate.
- Roll the paan ladoo on this.
- Paan coconut ladoo is ready.
- Repeat this for the rest of the mixture.
- This paan coconut ladoo can be stored in the refrigerator for 2-3 days.
Notes
You can omit the stuffing part and make the paan coconut ladoo without stuffing.
- Wash 7 medium-sized paan leaves and take out the stem.
- Tear it roughly and grind this into a smooth paste along with 3/4 cup condensed milk.
- In a pan add 1 and 1/2 cup of desiccated coconut and the ground paan mixture.
- Mix well and cook for 2 minutes in a low flame.
- This will come to the whole mass.
- Allow this to cool. Transfer to a plate.
- Grease your hands with ghee.
- Take a small lemon-sized portion of the mixture and flatten it.
- Place a small pinch of Gulkand in the middle and roll it into a ladoo.
- Spread 1/4 cup of desiccated coconut on a plate.
- Roll the paan ladoo on this.
- Paan coconut ladoo is ready.
- Repeat this for the rest of the mixture.
- This paan coconut ladoo can be stored in the refrigerator for 2-3 days.
Hi Jeyshri! Your new website design looks awesome! For this dessert, can i double the ingredients to increase the number of servings??
Thank you so much shilpa. Yes you can double the ingredients and increase the serving size.
Hi Jeyashri, wonderful idea incorporating paan leaves in sweets. Can we use fresh coconut for this receipe? If yes, do we have to roast it?
I haven’t tried it but one reader tried it and told me. She roasted the coconut till the moisture evaporates and then made the ladoos. You can give it a try.