Paan Coconut Ladoo is a delicious, quick & easy Indian sweet recipe made with paan (betel leaves), gulkand (rose jam) & coconut. In order to replicate the real paan flavours, fresh paan leaves have been used & centre of the ladoos is filled with gulkand just like the way you get in actual paan.
These paan ladoos are a delightful amalgamation of coconut with paan. It is a gluten free ladoo recipe and has no artificial colors or essence.
Diwali is the time of year when there is festivities all around, everyone is in the mood to celebrate and sweets are the indispensable of this celebration. Though many of the Indian sweets recipe require real kitchen skills and expertise, this paan ladoo recipe is so easy to make that even a novice can make them. You can also involve your kids too in rolling and coating part of ladoos which I am sure they will enjoy.
For all those who are unfamiliar with hindi terminology, paan is called “Betel” in English and gulkand is rose preserve. In India “Paan” is basically Gulkand, supari (Areca nut), Kattha (Catechu) etc wrapped in a paan(betel) leaf and generally devoured after finishing meals.
Earlier I had shared recipe for Instant Coconut Ladoos in which just two ingredients were used. This was a very simple, quick recipe and liked by many readers of the blog. The Paan coconut ladoos are inspired from this recipe only with some addition of flavours.
I made these Paan ladoos this Diwali and they were very much appreciated by friends and family. I kept them as “Prasad” in our “Pooja Thali” and spontaneously my husband pointed out how these ladoos have all the auspicious ingredients “Paan, Pushp and Mewa” which are generally kept in Hindu Pooja.
I got the Paan leaves and Gulkand from our local paan shop. You can also find Gulkand jars online on Amazon. Other two ingredients used in recipe are desiccated coconut powder and condensed milk. I topped these ladoos with some silver coated elaichi (cardamom) and supari (Betel nut) from dizzle brand (not a promotional post).
Youtube Video:
After many repeated requests for food videos, I have tried to come up with the video of this ladoo recipe. It has been kept short and precise and will clear off any doubts about the process. Please like and subscribe to the channel as it will really encourage us to come up with more of such videos. Any feedback will be appreciated 🙂 .
Hope you would like this Paan Coconut Ladoos recipe. More Indian Sweet Recipes you might like :
- Instant Kalakand
- Milk Powder Burfi
- Instant Coconut Ladoos
- Til Gud Ladoos (No refined sugar)
- Dates & Nuts Ladoos (No refined sugar)
Ingredients: (Makes 12 pieces)
- Condensed Milk (sweetened)- 200 grams
- Dessicated Coconut powder- 2 & 1/4 cups
- Paan (Betel) leaves- 6
- Gulkand- 1/2 cup
- Ghee-1 tsp
- Silver coated supari or saunf- For decorating (optional)
Directions:
Step 1:
Wash the paan (betel) leaves well. Pat them dry with a kitchen towel. Add these cleaned leaves, condensed milk in a mixer jar and blend to form smooth mixture. Keep it aside.
Step 2:
In a non stick pan, dry roast 2 cups of desiccated coconut powder on low flame till it release aroma. It takes roughly 3-4 minutes. Please note we are saving 1/4 cup of coconut powder for later on. Switch off the flame.
Step 3:
Add paan blend (prepared in step1) to the roasted coconut. Mix well.
Transfer this mixture in another bowl and let it cool down.
Step 4:
Rub some ghee on your palms. Take a small lemon sized portion of this mix and roll a ball out of it. Flatten it on your palms and place 1 tsp of gulkand on it.
Then bring over the flat edges over this gulkand and again roll it into a smooth ball. Repeat this process for remaining mix.
Step 5:
Roll these ball gently in desiccated coconut powder.
You can decorate them with silver coated saunf or supari (optional). Delicious paan ladoos are ready to serve. They can easily be stored in fridge in an airtight container for upto a week.
More fusion dessert recipes:
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(7 votes, average: 5.00 out of 5)
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Can. We skip gulkand filling
Hi, yes you can skip it.
Super!
Can we use fresh coconut?
Hi Anahita, the recipe proportions are set for desiccated coconut as fresh coconut has more moisture in it.
Thank you very much for sharing such an awesome recepie. It’s easy as well.
For how long can we store it?
Glad to know you liked it. You can store it in an airtight container in fridge for 5 to 6 days.