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Paan Ladoo Recipe
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.
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
Course:
Dessert, Snack
Cuisine:
Indian
Keyword:
easy diwali sweets, mithai for diwali, paan coconut laddu, paan ladoo recipe, Rakhi Recipes
Servings:
12
Ladoos
Calories:
116
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
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
Instructions
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!
Video
Nutrition
Calories:
116
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
20
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
42
IU
|
Vitamin C:
1
mg
|
Calcium:
42
mg
|
Iron:
0.4
mg