Instant Paan Coconut Ladoo, filled with gulkand is an easy Indian sweet for Diwali! You need only 15 minutes to make these!
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 8 ladoo
- Category: Dessert, Indian Sweet, Sweets
- Cuisine: Indian
Ingredients
- 1 cup + 2 tablespoons desiccated coconut (unsweetened)
- 1/2 cup sweetened condensed milk
- 4 paan leaves (also known as betel leaves)
- 4-5 teaspoons gulkand (also know as rose petal preserve)
- 1 teaspoon ghee (also known as clarified butter)
- green food color (optional)
- more desiccated coconut (for rolling)
Method
- To a food processor, add chopped paan leaves and condensed milk. Pulse till well both are well combined. Set aside.
- Heat ghee in a pan on medium heat. Once ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium-low heat.
- Add the condensed milk - paan mixture and stir to combine. You may add few drops of green food color at this point.
- Cook for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.
- Grease your hands with little ghee, take small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
- Bring the edges together and roll to form a ladoo.
- Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
- Keep the paan coconut ladoo refrigerated.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.