Paan Laddu
Description
‘Janmashtami’ special sweet recipe “Paan Coconut Laddu” because it's time to make some Festival sweets. These instant coconut laddu are rolled in desiccated coconut & filled with gulkand (rose petal preserve). Meetha paan (betel leaves filled with gulkand, fennel seeds) is often eaten as a mouth fresher after meals in India. These laddus have the same meetha paan flavor combined with coconut! This is one of the easiest sweets that you can make this Festival!"
- PreTime 00 h 10 m
- CookTime 00 h 20 m
- Serving 4Persons
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Ingredients & Method
Ingredients
- Betel leaves (Kalkati paan) – 6 to 7
- Condense milk – 200 gm
- Desiccated coconut powder – 150 gm
- Green food colour – a pinch
- Milk – ¼ cup
- Almond & Cashews nuts – 6 to 7
- Gulkand – 100 gm
- Masala dry dates – 1 tbsp
- Fennel seeds – 1 tbsp
- Tutti frutti – 50 gm
Method
- Firstly, take betel leaves and cut them. Add betel leaves into a mixing jar and add condense milk and make a paste.
- Put wok on a medium flame and then add desiccated coconut and roast for 30 second on medium – low heat flame.
- Stir it continuously otherwise coconut may stick to the bottom. Don’t overcook the mixture
- Then, add paan paste into it, milk and cook on slow flame till the mixture get thick in consistency. Mixture is ready, transfer in a bowl and let it cool down.
- Now, take a bowl add cashews nuts, almond, gulkand, masala dry dates, fennel seeds and tutti frutti and mix it well. Stuffing is ready.
- For making laddus take small portion and make laddu. Then flatten in a palm and add stuffing in ti.
- Now roll on dry coconut powder and just like prepared others laddu.
- Lastly, garnish with tutti frutti on it.
- Delicious Paan Laddu is ready to serve. *Yummy tips to enjoy Coconut Laddu: Easy and quick sweet to make on an auspicious day. Can be served on regular days with any meals.
- #keepitsimple recipes by Desi Gabbar