Simple, practical, and full of everyday flavour, Paan Coconut Ladoo is a vegetarian Indian dessert, indian sweet, sweets made with + 2 tablespoons desiccated coconut, sweetened condensed milk, and paan leaves in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
