Paan Coconut Ladoo

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Instant Paan Coconut Ladoo filled with gulkand – a special little treat to enjoy this Diwali!

paan coconut ladoo

I am so excited to be finally be able to share some Diwali recipes with you guys. Yes! My favorite festival and most definitely my favorite time of the year. This year Diwali falls on 30th October, quite early actually. But for me literally Diwali festivities started in July/August! As you guys know, I had to work way in advance because of mom’s treatment this year [and that’s so unlike me, I mean I have always said – I am not a planner, I suck at these things! but this time, I had no choice.] So anyway I was making Diwali sweets in like July and there was one person who was very happy about this. Yes you guessed it was my husband! He would come back home and get to eat these sweets everyday and too in July. And then he would say seriously there are way too many perks of being a husband of a food blogger, one of them being that you get to eat Diwali sweets 3 months in advance! I think I agree with him! 😉

paan-coconut-ladoo-recipe

These Paan Coconut Ladoo are my absolute favorite. Super easy to make and taste delicious. For those who don’t know paan is the hindi name for betel leaves. In India people fill these leaves with tobacco and eat it but there’s also another use – it has a very refreshing taste so it’s often used with few other things like rose petal preserve, fennel seeds to make what is called “meetha paan”  or sweet paan. It’s eaten as a mouth freshener after meals. I absolutely love meetha paan and have shared 2 recipes before using the same flavors. In these Paan Coconut Ladoo, I have combined the flavors of meetha paan and coconut and they turned out absolutely amazing.

instant-paan-coconut-ladoo

Coconut ladoo using condensed milk are the easiest Diwali sweet that you can make. I have a recipe for this 2 ingredient coconut ladoo on my blog but this year I wanted to do something special with coconut ladoo and adding paan flavor seemed like a great idea. We make them in the same way as instant coconut ladoo but we grind some paan leaves with the condensed milk before adding it to the pan with the desiccated coconut. Also these coconut ladoos are filled with gulkand (rose petal preserve) which makes them really flavorful. You can also add some chopped nuts too in the center. Just chop them fine and mix with the gulkand and stuff the ladoos with the mixture.

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I hope you guys enjoy these easy Paan Coconut Ladoo on Diwali this year and it finds a place on your Diwali menu! I will be sharing more Diwali recipes in the coming weeks, so watch this space!

 

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.

paan-coconut-ladoo-recipe-step-1

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.
paan-coconut-ladoo-recipe-step-2

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.

paan-coconut-ladoo-recipe-step-3

Store these Paan Coconut Ladoo in the refrigerator and enjoy!

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* Using green food color is optional.

* You can also add chopped nuts with gulkand in the filling.

Paan Coconut Ladoo

Prep time: 

Cook time: 

Total time: 

Serves: 8-10 ladoo

Instant Paan Coconut Ladoo, filled with gulkand is an easy Indian sweet for Diwali! You need only 15 minutes to make these!
Ingredients
  • 1 cup + 2 tablespoons desiccated coconut
  • ½ cup 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
Instructions
  1. To a food processor, add chopped paan leaves and condensed milk. Pulse till well both are well combined. Set aside.
  2. 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.
  3. Add the condensed milk - paan mixture and stir to combine. You may add few drops of green food color at this point.
  4. Cook for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.
  5. Grease your hands with little ghee, take small portion from the coconut mixture, flatten it and add ½-1 teaspoon of gulkand in the center.
  6. Bring the edges together and roll to form a ladoo.
  7. Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
  8. Keep the paan coconut ladoo refrigerated.

Paan Coconut Ladoo

paan-coconut-ladoo-collage

66 thoughts on “Paan Coconut Ladoo

  1. I m gonna try dis, they look perfect for d diwali sweet, grt thinking manali ma’am, it’s gonna b a big hit for the pan lovers like me 🙂

  2. How long can we store them? I read else where to add in cardamom and fennel powder to the betal mixture. Is that necessary? in other words does it enhance or reduce the taste?

  3. Hi Manali ,

    I tried the ladoos and it tastes yum, however they are a little chewy.. Is that how they should be or did I do something wrong ???

  4. Hey Manali,

    I love this recipe and I am excited to try it. I have a question for you. Instead of liquid color I have powdered color. How to use powder color in this recipe. Can you please reply me as soon as possible as I am planning to make in 1 hour.

    Appreciate your help and this delicious recipe.

    Thank you

    1. Hi Heta, hmm I have never worked with powdered food color but how about mixing it with very little water and then using it in the recipe? I think that should work! Hope you like the ladoos! Happy Diwali 🙂

  5. Hi Manali,
    Today,right now m going to make this ladoos.can u tell me one thing for long they can be used if we dont refrigerat them ?

  6. Hii.. awesome recipe.. I am going to make it for Bhai Dooj. How many ladoos will be ready with the quantity mentioned in the recipe above? Thanks a ton!

  7. Hi, I could not find decicated coconut, so I got coconut powder. Is it the same? I was planning on making the ladoos tomorrow for a party. Can you let me know asap?
    Thanks!

  8. Thanks for sharing the recipe. Just the name of it had me drooling so tried it this Diwali. And it was a hit. It is super easy and tastes heavenly.

    1. Swetha it doesn’t really matter..I have used several brands in the past..they all are more or less same. But I just checked the one I use – Super Tower. Hope that helps!

    1. hmm I don’t know Shradha! I have used just the regular paan leaves that we get in stores…I think the filling inside the paan makes them different, right?

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