Paan ladoo recipe with step by step photos. A very easy to make rich and delicate coconut ladoo recipe with condensed milk and paan leaves. If you love the flavor of paan leaves in desserts this coconut paan ladoo is for you. So easy to make rich and delicious dessert in 10 minutes!
This paan coconut ladoo was in my to do list since last year. I tasted this paan ladoo last year and just loved it. I really liked the idea of using paan leaves in desserts. I shared paan shots, paan kulfi, paan ice cream, paan muffins already. Today it is easy coconut ladoo with paan leaves.
You can make this paan coconut using coconut ladoo with condensed milk recipe or coconut ladoo with khoya recipe. I used coconut ladoo with condensed milk recipe to make this paan ladoo. I have used this condensed milk coconut ladoo recipe successfully in making mango ladoo too.
To make paan coconut ladoo recipe we need grated or desiccated coconut. If using freshly grated coconut, saute it in ghee for 2 minutes. I have used some fennel seeds and cardamom seeds to flavor the coconut laddo here. Another option is you can stuff or add some gulkand in this recipe. For us adding gulkand will make the ladoo very sweet, so I skipped it.
Store and serve paan ladoo at room temperature. Refrigerating may turn the ladoos hard.
If you are looking for more easy Indian sweet recipes do check besan ladoo, gulab jamun, milk peda, kaju katli recipes.
How to make coconut ladoo with paan leaves recipe with step by step photos.
Blend milk, condensed milk and paan leaves smoothly.
Heat 1 teaspoon ghee in thick pan. Add the desiccated coconut and roast for 2 minutes in low flame. Take care not to change the color.
Once roasted, add the condensed milk mixture and mix well.
Cook in low flame for 3-5 minutes until the whole mixture comes together as a soft mass.
Add rose water, fennel cardamom powder and mix well.
Let the mixture turn warm. Use a tablespoon to scoop out and make uniform sized ladoos. Roll the ladoos over desiccated coconut and arrange on a plate. Let set for 30 minutes. Store and serve coconut ladoo with paan leaves as needed.
Paan ladoo recipe or coconut ladoo recipe with paan leaves card below:
Paan ladoo recipe | How to make paan coconut ladoo | Coconut ladoo with paan leaves
1 CUP = 250 ml
Ingredients
- 1 1/2 cups desiccated or freshly grated coconut
- 200 grams or 1/2 cup sweetened condensed milk
- 4 big tender paan leaves
- 1/4 teaspoon fennel + 4 cardamom pods powdered
- 1/2 teaspoon rose essence
- 1 teaspoon ghee
- 2 tablespoons milk
Instructions
- Blend milk, condensed milk and paan leaves smoothly.
- Heat 1 teaspoon ghee in thick pan. Add the desiccated coconut and roast for 2 minutes in low flame. Take care not to change the color.
- Once roasted, add the condensed milk mixture and mix well
- Cook in low flame for 3-5 minutes until the whole mixture comes together as a soft mass.
- Add rose water, fennel cardamom powder and mix well
- Let the mixture turn warm. Use a tablespoon to scoop out and make uniform sized ladoos. Roll the ladoos over desiccated coconut and arrange on a plate. Let set for 30 minutes. Store and serve coconut ladoo with paan leaves as needed
Notes
2. You can also stuff the gulkand in each ladoo but it will be too sweet
3. you can flavor with saffron too
Nutrition
Aarthi says
Coconut ladoo with wonderful paan flavor, looks beautiful too.