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!
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: 112kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 4gCholesterol: 8mgSodium: 27mgPotassium: 106mgSugar: 12gVitamin A: 50IUVitamin C: 1.2mgCalcium: 56mgIron: 0.3mg