Paan Ladoo – Flavorful, rich, easy and delightful Indian sweet that can be made in 15 minutes. This unique dessert is an ideal addition to celebrations, infusing tradition and a burst of flavors into festive moments.
What is paan ladoo?
Paan coconut ladoo is a unique and delicious Indian sweet that combines the refreshing flavor of paan (betel leaves) with creamy condensed milk and coconut, creating a unique dessert. The betel flavored coconut mixture is rolled into a laddu or ball and stuffed with a rich gulkand (Indian rose preserve) and nuts filling.
It is one of the popular sweets in India, especially during the festive season and celebrations. Each bite is a burst of flavors, with the earthy betel leaf, creamy condensed milk, rich coconut, sweet gulkand, and nutty crunch harmonizing perfectly.
Why you’ll love this recipe:
Can be easily made under 15 minutes.
It can be a wonderful addition to your dessert platter.
No fancy ingredients and no special skills are required.
Rich, soft and delicious!
Perfect for festivals such as, Diwali, Rakhi, Ganesh Chaturthi and Holi.
Ingredients & substitutions:
Betel Leaves (Paan) – Betel leaves are the key ingredient. There is no possible substitute for them, as their unique flavor is important to the laddus.
Coconut – This recipe requires desiccated coconut. Use a good quality coconut for the best flavor and taste. Fresh coconut can be used as a substitute but you will need roast it in a little bit of ghee first and then cook for little longer to get rid of all the moisture.
Sweetened Condensed Milk – Milkmaid or Condensed milk will bind the mixture and adds richness and sweetness to the ladoos.
Gulkand – Gulkand is Indian rose petal preserve. You can get it from any Indian store or online. It will add a unique floral sweetness to the dish. We really can’t replace it with any other ingredient. I highly recommend not to skip it but you can still make them without gulkand.
Nuts – You can use any of your favorite nuts. I have used almonds, cashews and pistachios. Chop them finely before using.
Ghee – You don’t need much ghee in this recipe. It can be substituted with coconut oil.
Serve these laddus during festivals and special celebrations, such as Diwali, Holi, Raksha Bandhan, or weddings. They make a perfect edible gift for special occasions.
You can also serve them as a sweet snack with a cup of tea or coffee.
They stay fresh for 4-5 days if you store in the refrigerator.
You can also freeze them in a ziplock bag for up to 3 months.
Instead of rolling the mixture into laddus, you can shape it into a modak for Ganesh Chaturthi festival.
You can experiment with different spices like cardamom, cinnamon and saffron for a different flavor profile.
Experiment with different types of nuts, such as pecans, walnuts, or hazelnuts, to add variety and unique flavors.
You can also add some mukhwas, tutti frutti or candied fruit to the stuffing.
Tips & Notes:
Use fresh betel leaves and desiccated coconut for the best flavor and taste.
Thoroughly wash and clean the betel leaves to remove any impurities and pat them dry before using.
Ensure the paan leaves are pureed well to release their flavor and aroma effectively.
Increase the quantity of condensed milk if you want more sweetness.
Cook the mixture on a low flame to prevent it from burning.
Step by step instructions:
Clean 5 medium-large betel leaves and remove the stems.
Cut them into pieces and add them to a blender jar or mixie jar.
Add condensed milk.
Grind until nice and smooth. Keep it aside until use.
Heat a teaspoon of ghee in a heavy bottomed pan and add desiccated coconut.
Roast continuously on a low flame for about 2-3 minutes.
Add condensed milk-betel leaves mixture to the roasted coconut.
Mix everything and cook over a low flame for 3-5 minutes or until it is thick.
When you get the thick and lumpy mixture remove it from the flame and let it cool down.
To prepare the filling, combine gulkand and chopped nuts in a small bowl.
I have used chopped almonds, cashews and pistachios here. Mix until well combined.
Grease you fingers with a little bit of ghee or oil and take a small portion of the cooked coconut mixture.
Flatter it a bit and add the gulkand stuffing in the center.
Bring the edges together to seal it.
Roll it into a smooth ball.
Take ¼th cup of desiccated coconut in a small bowl or plate and roll the stuffed ladoo in it.
Decorated them with mukhwas or candied fennel seeds if needed.
Serve and enjoy!
Few more Indian sweet recipes:
- Easy Rasmalai
- Oreo Modak
- Coconut Halwa
- Jalebi Bark
- Motichoor Ladoo Kheer
- Custard Gulab Jamun
- Gulab Jamun Truffles
- Dry Fruit Sunnundalu
- Khoya Mawa Laddu
How to make paan coconut ladoo recipe video below:
Paan Ladoo Recipe
- 1 Teaspoon Ghee
- 1 Cup Desiccated Coconut (¼ cup extra for rolling)
- 5 Betel Leaves
- ½ Cup Sweetened Condensed Milk
- 3 Tablespoons Gulkand
- 3 Tablespoons Chopped Nuts
- Wash betel leaves and remove the stems.
- Cut them into pieces and add them to a blender jar or mixie jar.
- Add condensed milk and blend until smooth and creamy.
- Heat a teaspoon of ghee in a heavy bottomed pan and add desiccated coconut.
- Roast continuously on a low flame for about 2-3 minutes.
- Add condensed milk-betel leaves mixture to the roasted coconut.
- Mix everything and cook over a low flame for 3-5 minutes or until it is thick.
- Remove it from the flame and let it cool down.
- To prepare the filling, combine gulkand and chopped nuts in a small bowl. Mix well.
- Grease you fingers with a little bit of ghee or oil and take a small portion of the cooked coconut mixture.
- Flatter it a bit and add the gulkand stuffing in the center.
- Bring the edges together to seal it and roll into a smooth ball.
- Take ¼th cup of desiccated coconut in a small bowl or plate and roll the stuffed ladoo in it.
- Decorated them with mukhwas or candied fennel seeds if needed.
- Serve and enjoy!
Nutrition values are estimates only.