Name: Gulkand stuffed paan coconut ladoo recipe by Leena Sangoi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: Desiccated coconut/Dry coconut powder – 1 cup + 2 Tbsp.; Paan leaves/Betel leaves – 4; Condensed milk – 1/2 cup; Gulkand(Rose petal preserve) – 4-5 Tbsp.; Ghee – 1 Tsp.; Green food color – optional; Rose emulsion 1tsp; Chopped dryfruits ( Almonds,cashews); more desiccated coconut, for rolling

ABOUT Gulkand stuffed paan coconut ladoo RECIPE

Gulkand stuffed paan coconut ladoo is an absolutely easy and extremely tasty dessert recipe. The combination of gulkand, paan leaves and coconut is a delight for paan lovers.The addition of betel leaves and rose petal preserve(Gulkand) to a delicious coconut ladoo, makes for an incredibly unique dessert.

Ingredients Serving: 10

Desiccated coconut/Dry coconut powder – 1 cup + 2 Tbsp.
Paan leaves/Betel leaves – 4
Condensed milk – 1/2 cup
Gulkand(Rose petal preserve) – 4-5 Tbsp.
Ghee – 1 Tsp.
Green food color – optional
Rose emulsion 1tsp
Chopped dryfruits ( Almonds,cashews)
more desiccated coconut, for rolling

Instructions

Add chopped paan leaves and condensed milk in a food processor. Pulse them until both the ingredients are well combined.
Add ghee in a wide pan. Place the pan on medium heat. Once the ghee is hot, add the desiccated coconut and roast for 2-3 minutes on low heat.
Add the prepared condensed milk and paan mixture. Stir it well.
Add few drops of green food color and mix it well. The addition of food color is totally optional.
Keep stirring the ingredients. Cook the mixture on low heat for couple of minutes. It will thicken. Turn off the heat.
Transfer the mixture to a wide bowl and let it cool down a bit.
In gulkand add some chopped dryfruits,rose emulsion..Mix well..
Grease your hands with little ghee, take a small portion from the coconut mixture and flatten it. Add 1/2 – 1 Tsp. of gulkand mixture in the center. Bring the edges together and roll to form a round ladoo.
Repeat the process with the remaining mixture. Roll the prepared ladoos in desiccated coconut.

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