Coconut Paan Ladoos.. Coconut Ladoos with the flavorful paan or betel leaves for festivals and special occasions
Last year around this same time I has posted the recipe for Instant Coconut ladoos with just two ingredients. This year on the auspicious occasion of Ganesh Chathurthi, I bring you the same coconut ladoos but with the flavour of paan or betel leaves.
Festivals all around the world are celebrated with lots of food and especially desserts!! Any happy occasion or good news or gathering, Kuch Meetha Ho jaye or Muhh tho Meetha karao( both meaning let's celebrate with sweets) is the favourite saying in Indian gatherings.
Ingredients for Coconut Paan Ladoos
These Paan Ladoos are not only delicious but also easy to make. All you need is condensed milk, unsweetened coconut flakes and paan/betel leaves.
What is Paan/Beetal Leaves
Paan or betel leaves are the leaves of a vine with same name.It is commonly available in India and have wide usage there. Also popular in some South Asian countries.
These are believed to used in India since ancient times in traditional rituals on auspicious occasions,in food preparation to flavour desserts.
The famous Paan from North India in which betel leaves are stuffed with different spices like fennel seeds, cardamom and other ingredients and eaten after dinner. Though Paan is known to be addictive,once in a while it can be used in small quantities to flavour food. Meetha Paan is very famous in India and even the kids are sometimes allowed to eat it (small) size with fennel seeds and gulkand. As a kid I loved Meetha pan, and still like to have it sometimes if I get it.
I love the refreshing taste of paan in coconut ladoos that come with paan leaves. I have also made White Chocolate Paan Truffles during my baking venture days, when some client requested those for Diwali gift pack and those were loved by many clients there.
Paan adds a unique refreshing flavour to these ladoos or to the desserts. I add some fennel seeds, cardamom powder and gulkand in the center and enjoy the Meetha Paan flavour exactly like you get at the Paanwala shops in India.
If you have those colored candied fennel seeds(Meethe Saunf)that as kids we loved to eat, you can also stuff those in center with gulkand.
Ingredients to make Paan Coconut Ladoos
To make Paan Coconut Ladoos we need Paan Leaves. In India these are easily available, but in USA or other countries you can get these at Indian Grocery stores. Use fresh green leaves.
Other ingredients--Desiccated Coconut, Condensed milk, Fennel seeds(in grocery aisles or Indian Grocery stores), cardamom powder.
I have made some ladoos with Gulkand centers and some with candid fennel seeds. Both are available at Indian grocery stores.
Gulkand is a sweet preserve of rose petals made with sugar and used in many Indian desserts. It is a very good antacid also. Having a tsp of gulkand relives the burning sensation in stomach from acidity. That's why many people eat paan with gulkand and fennel seeds as it aids digestion.
How to make Coconut Paan Ladoos
First of all clean and pat dry paan leaves with a paper napkin.
Grind paan leaves either with evaporated milk to fine paste. If you don't have evaporated milk, use regular milk(around 1/4 cup).
Add one tsp of ghee in a non stick pan and roast desiccated coconut, till light brown and it gives a nutty aroma.
Add and paan paste and condensed milk and cardamom powder, mix and cook till the mixture starts coming together and thick.
Transfer the mixture in another plate to cool.
Shape into ladoos when it is still warm.
Stepwise Pics to make Coconut Paan Mixture for Ladoos
If you are adding Gulkand and fennel seeds , take 2 tbsp of gulkand , mix about 1-2 tsp of fennel seeds( add as per your preference), divide the mixture in 12 small balls(refer pic below). We get around 12 medium sized ladoos with the amount of ingredient used.
Take a small portion of it, flattened it in you palm, add gulkand and fennel mix, and give it ladoo shape sealing the edges and smoothing it with palms.
Stepwise Pics to shape Ladoos
Roll in Coconut flakes and serve or store in air-tight container. Stays good for 2-3 days.
Pls Note.. Many people add a drop or two of green color to it, I skipped that. Add color if you want.
Coconut Paan Ladoo
- 1 Cup Desiccated Coconut
- 2tbsp Desiccated Coconut for rolling or as required
- 4-5 Paan/Betel Leaves
- 1/2 Cup Condensed Milk
- ½-1 tsp Cardamom Powder
- 1-2 tsp Fennel seeds optional
- 2 tbsp Gulkand optional
- 1-2 tsp Candied Fennel Seeds optional
- 1 tsp Desi Ghee
- First of all clean and pat dry paan leaves with a paper napkin.4-5 Paan/Betel Leaves
- Grind paan leaves either with evaporated milk to fine paste. If you don't have evaporated milk, use regular milk(around 1/4 cup).1/2 Cup Condensed Milk
- Add one tsp of ghee in a non stick pan and roast desiccated coconut, till light brown and it gives a nutty aroma.1 tsp Desi Ghee, 1 Cup Desiccated Coconut
- Add and paan paste and condensed milk and cardamom powder, mix and cook till the mixture starts coming together and thick.½-1 tsp Cardamom Powder
- Transfer the mixture in another plate to cool. Shape into ladoos when it is still warm.
- If you are adding Gulkand and fennel seeds , take 2 tbsp of gulkand , mix about 1-2 tsp of fennel seeds( add as per your preference), divide the mixture in 12 small balls(refer pic below).2 tbsp Gulkand, 1-2 tsp Fennel seeds
- Take a small portion of it, flattened it in you palm, add gulkand and fennel mix, and give it ladoo shape sealing the edges and smoothing it with palms. You can also add candid fennel seeds.1-2 tsp Candied Fennel Seeds
- Roll in Coconut flakes and serve or store in air-tight container. Stays good for 2-3 days.2tbsp Desiccated Coconut for rolling
If you are planning to make these Coconut Paan Ladoos for Ganesh Chaturthi, you can shape these into modaks. I do not have a modak mold, so shaped these with hands. I know these don't look like perfect modaks but I am sure Ganeshji (Lord Ganesha) will be happy with this treat!!
Make these Ladoos on any festive occasions like Diwali, Holi. It is an ideal to gift to your loved ones. Pack these along with other sweet treats like Besan Ke Ladoo, Mathura ke Pede, Malai Laados, Chocolate Thandai Mawa Muffins, Nan Khatai, and Chocolate truffles in attractive gift boxes, any day better than the store-bought mithai or costly gifts. For me homemade gifts are the best for gifting, keeping the in mind the preferences of to whom you are gifting .
Do give me your feedback.
Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram. Pin the recipes for later use.
If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won't spam your mailbox ?.
Thanks for stopping by!!
I didn’t ever hear paan lado. Please can you mention how many paan leaves we have to add . Thank you
4-5 paan leaves. Updated the post
Mireille Roc (@ChefMireille)
I've never made anything with paan leaves before although I do see them when I visit the Indian market here. This recipe looks so delicious will have to get some paan leaves to try this next time I visit the Indian supermarket.
The gulkand flavoured coconut laddoos look absolutely Divine.. So easy to make as well.
Thank Shobhaji!! Glad you liked these!!
Renu Agrawal Dongre
Ladoos with paan flavour sounds an awesome idea. I love to have this beetel leaves some times and addding with coconut will make such a unique sweet
Thanks Renu!!Paan gives a different refreshing flavour, something different than the usual coconut ladoos.
Coconut paan ladoos with gulkand and other spcices definitely sounds like a very interesting dessert recipe. I've not as yet tried using paan or betel leaves in my cooking. Wish I could pick one ladoo from the beautiful setting.
Thanks Mayuriji!! Do try it in sweets/desserts, it gives a different refreshing taste.
Fabulous aromatic flavourful ladoos