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Paan Coconut Ladoo
Instant Paan Coconut Ladoo, filled with gulkand is an easy Indian sweet for Diwali! You need only 15 minutes to make these!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dessert, Indian Sweet, Sweets
Cuisine:
Indian
Servings:
8
ladoo
Author:
Manali Singh
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
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:
112
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
27
mg
|
Potassium:
106
mg
|
Sugar:
12
g
|
Vitamin A:
50
IU
|
Vitamin C:
1.2
mg
|
Calcium:
56
mg
|
Iron:
0.3
mg