Paan Ladoo | Paan Coconut Gulkand Ladoos

Paan Ladoo | Paan Coconut Gulkand Ladoos

Paan Ladoo | Paan Coconut Gulkand Ladoos with stepwise pics

Hello Foodies,
Presenting Paan Gulkand Ladoos , a refreshing twist to the regular coconut ladoos that you can make this festive season. These ladoos are flavored with betel (paan ) leaves and are filled with gulkand – a rose petal preserve. Utterly delicious and absolutely easy , these ladoos are a delight for all the paan lovers.The soothing green color also reminds us to take a pledge to go green this Deepavali. Cut off those crackers and bring back those good old diyas and candles.

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These ladoos were a part of my tri color ladoos I shared for Independence Day this year but many of you requested for stepwise pics for the same. So here it comes.

Paan Gulkand Ladoos

November 1, 2018
: 8 ladoos
: 5 min
: 15 min
: 20 min

quick and easy paan coconut ladoos with gulkand stuffing

By:

Ingredients
  • 1/2 cup desiccated coconut (can use fresh coconut instead)
  • 1/2 cup sweetened condensed milk
  • 4 paan leaves (betel leaves)
  • 2 tablespoon gulkand( rose petal preserve )
  • 2 teaspoon ghee(clarified butter )
  • green food color ( optional )
  • Few tablespoons desiccated coconut, for rolling
Directions
  • Step 1  Blend the condensed milk and chopped paan leaves to a smooth paste.
  • Step 2 Heat ghee in a non stick pan or a thick bottomed kadai. Roast the dessicated coconut on low flame till aromatic.Take care not to change the color of the coconut.
  • Step 3 Add condensed milk – paan paste to the coconut and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan. Add a few drops of green color if required at this stage.
  • Step 4 Cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes).Remove from fire. Let it cool.Once Cooled take a small portion of the mixture in greased palms and flatten it.
  • Step 5 Now place a tsp of gulkand in the centre and roll into laddoos. Now roll the prepared ladoos in dessicated coconut.Delicious paan gulkand ladoos are ready!

In Pics

Blend the condensed milk and chopped paan leaves to a smooth paste.

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Heat ghee in a non stick pan or a thick bottomed kadai. Roast the dessicated coconut on low flame till aromatic.Take care not to change the color of the coconut.

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Add condensed milk – paan paste to the coconut and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan. Add a few drops of green color if required at this stage.;Cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes).Remove from fire.

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Let it cool.Once Cooled take a small portion of the mixture in greased palms and flatten it.Now place a tsp of gulkand in the centre and roll into laddoos.

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Now roll the prepared ladoos in dessicated coconut.

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Delicious paan gulkand ladoos are ready!

Paan Ladoo

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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This recipe has been adapted from COOK WITH MANALI

The pic is from Rhunita who tried the recipe (minus the food color) and absolutely loved it !

 

 



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