These ladoos have outer layer of coconut, paan leaves and condensed milk and are stuffed with gulkand, nuts, tuti fruity and saunf. Just one bite of it will remind you of all the flavours of paan.
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Wash paan (betel) leaves and pat them dry. Remove their stem and finely chop them.
Heat ghee in a non-stick pan on low flame. Add desiccated coconut and saute for 2-3 minutes. Cook on a low flame. Make sure not to burn coconut.
Then add condensed milk and chopped paan leaves. Mix well and cook for another 2 minutes or till everything gets combined well.
Remove from flame and let the mixture cool down.
For the stuffing
In a bowl, mix gulkand, crushed cashews and almonds, tutti frutti and coarsely grinded saunf. Mix well. Stuffing is ready.
Making paan coconut ladoos
Divide the outer covering and stuffing into 8 equal portions.
Grease your hands with few drops of ghee. Take one portion from outer covering i.e. coconut-paan-condensed milk mixture, flatten it and place the gulkand filling ball in the centre. Bring all the edges together and make round shape. Make all the remaining ladoos.