Name: Paan Coconut Ladoo With Gulkand Stuffing recipe by Paarulz Kitchen at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 200 grams – Desiccated Coconut; 250 ml – Condensed Milk; 5-6 no. – Betel Leaves (Paan); 2 teaspoon – Ghee; 3-4 teaspoon – Gulkand; Few drops of green food color (optional); 1/2 cup – Desiccated Coconut (for rolling)

ABOUT Paan Coconut Ladoo With Gulkand Stuffing RECIPE

Absolutely easy and utterly delicious these paan coconut ladoo are loved by all. Gulkand stuffing in it give the wonderful twist to these simple coconut ladoos. You can make them in different flavors like rose coconut ladoo, mango coconut ladoo or even the chocolate ladoo.

Ingredients Serving: 8

200 grams – Desiccated Coconut
250 ml – Condensed Milk
5-6 no. – Betel Leaves (Paan)
2 teaspoon – Ghee
3-4 teaspoon – Gulkand
Few drops of green food color (optional)
1/2 cup – Desiccated Coconut (for rolling)

Instructions

Wash and chop the betel leaves.
Blend it with condensed milk in the blender till both are well combined. Keep it aside.
In a heavy bottom, add ghee, once it is hot roast the desiccated coconut on low flame for 2-3 minutes.
Add the paan and condensed milk mixture to the roasted desiccated coconut and mix well. If you are adding food color, add now. (Adding color is optional).
Cook on medium heat for 2-3 minutes and you will start noticing that the mixture will thicken. Remove from heat and allow it to cool
Grease your hands with ghee, take small portion of coconut mixture and flatten it with your palms.
Now place a bit of gulkand in the centre and roll gently sealing the gulkand inside to make the ladoos
Roll the prepared ladoo in desiccated coconut and keep aside.
Your ladoos are ready to serve. Store these ladoos in air tight container and keep refrigerated.

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