Coconut Paan Ladoo
Traditional Coconut Ladoos with refreshing Paan taste. Make for festivals like Ganesh Chaturthi, Diwali or Holi.. Recipe for Paan Coconut Ladoo.
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Desiccated Coconut for rolling
or as required
Candied Fennel Seeds
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
Many people add a drop or two of green color to it, I skipped that. Add color if you like a little bright green color.
Dessicated Coconut, Diwali recipes, Ganesh Chathurthi recipes, Holi recipes, Paan Ladoos
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