Paan Coconut Ladoo

4.87 from 22 votes

Instant Paan Coconut Ladoo, filled with gulkand is an easy Indian sweet for Diwali! You need only 15 minutes to make these!

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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.

paan-coconut-ladoo-2

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!

paan-coconut-ladoo-1

* Using green food color is optional.

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

Paan Coconut Ladoo

4.87 from 22 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8 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 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
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Instructions 

  • 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.

Nutrition

Calories: 112kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 27mg, Potassium: 106mg, Sugar: 12g, Vitamin A: 50IU, Vitamin C: 1.2mg, Calcium: 56mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Indian Sweet, Sweets
Cuisine: Indian
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Paan Coconut Ladoo

paan-coconut-ladoo-collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


4.87 from 22 votes (9 ratings without comment)

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174 Comments

  1. Wanted to know the shelf life? can I store it in refrigerator and then travel for a day and again store it in refrigerator, can these last a week as per above mentioned condition?

  2. 5 stars
    This is very simple and quick recipe (and delicious), however, we should consider time to make the balls as it took quite a good amount of time(I made around 50 laddus in two batches) to form the balls with filling.

    1. Manali, this recipe looks great! I had the same question – would it be sweetened or unsweetened desiccated coconut ?

  3. 5 stars
    My friend suggested me these laddoo, I made them n they turned out really good..They r super hit with my family n friends… All of them loved it.. thankyou for Easy Recipe…

  4. 5 stars
    Hi Manali, thx for great recipe, laddoo turned out very well n very easy recipe n ingredients to follow… Absolute hit at my place … Thx once again..

    1. What is calcutta meetha paan Raji? you mean paan leaves? they are already mixed the condensed milk in the recipe. You can add nuts to the filling if you like along with gulkand.

  5. Hi,
    The recipe turned out great, but I have a question. Did you use dry, grated coconut or fresh/ frozen one? I used the later and the mixture was very wet before I formed the ladoos. I had to add 1 or more cups of dry milk powder to be able to form them. That helped and they taste really good. I’ll use the dry coconut next time. Thanks!

    1. Hi Vibha, yes it is dry desiccated coconut, nowhere have I mentioned using fresh coconut. If using fresh coconut, always dry roast it first to get rid of the moisture. Hope this helps!

  6. Manali,
    I want to use them has mouhfreshner in the party
    Should I reduce coconut & add more paan leaves would it work . Make them smaller suize

  7. Superb..in the recipe you mentioned 3 to 4 tsp Gulkhand and while making Laddoos to add 1 tsp for each Laddoo..so do we have to take 1 tsp for each right..and Gulkhand is it powder or little liquid..have homemade dry Gulkhand powder at home.thanks for the recipe.

    1. 1/2 to 1 teaspoon, as much as you like and can fit inside the ladoo easily! The gulkand that I have used has a paste like consistency..no sure if dried powder would work!

    1. you can try that jyothi..ultimately it all needs to be super fine and one smooth mixture and ideally you would need a blender or food processor for that.

  8. Manali, i tried this 3 times & its so easyandveru tasty everytime i make and all liked it?!
    but , i am having little tough time making the laddos , becoz the condensed milk makes it so
    Sticky to bring together , after gulkand is filled.
    Any tips on that to avoid stickiness on hands?
    Second , didu try with sugar instead of condensed milk?
    Let me know

    1. hmm that shouldn’t be a problem. What you can do is apply some melted ghee on your hands before rolling the ladoos, this way they won’t stick. Hope that helps and I am glad you liked the ladoos! I have not tried the recipe with sugar!

    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?

    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!

  9. 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.

  10. 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!

  11. 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!

  12. 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 ?

  13. 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 🙂

  14. So beautiful! Love learning about new foods. I adore Indian cuisine, but haven’t had many Indian desserts. Another thing to add to my bucket list!

  15. Looks very delicious
    A favourite sweet in my family
    Till now use to make white n chocolate ladoos
    This year paan ladoos

  16. 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 ???

    1. Hi Aarvi, yes they will be chewy. It’s just desiccated coconut and condensed milk so the texture will be like that.

  17. 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?

    1. 5-7 days in the refrigerator. I didn’t add cardamom or fennel in the betel mixture, you may if you want to. If you like those flavors, go ahead!

    1. yes you may use fresh coconut. make sure to roast it well and get rid of all moisture. Method will remain same!

  18. 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 🙂

    1. Hi there! I have not used any nuts in the recipe. If you want you can add chopped cashews/almonds/raisins in the filling!

  19. I love this recipe and would definitely want to include in my Diwali party menu. Whats the shelf life of this laddoo?

  20. Love the paan flavour…recipe is simple enuf for me to give it a try…will definitely try this for diwali! Thank you!

  21. Recently had paan shots at a restaurant after a meal , this looks even more interesting . A must try . Happy Diwali