Paan Ladoo

My daughters favourite "PAAN COCONUT LADOO" These ladoos were too yum.. n my favourite too.. adults kids everyone will love it.. that too after a spicy biriyani.. yummm ..a must try recipe

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Total votes: 329

Kalaimathi's Secret Indian Recipe !
Preparation Time: 
10 minutes
Cooking Time: 
10minutes + 15minutes

Desicated or freshly grated coconut - 21/4 cup or 200 grms (approx) + extra to roll it.
Sweetened condensed milk - 300 grms
Big tender paan leaves - 7
Fennel seed - 1/4tsp + a pinch
Cardamom pods powdered - 1/4tsp + a pinch
Rose essence - 3/4tsp.
Ghee - 3/4 tsp
Milk - 3tbspn
Gulkand - 1tbspn + 1tsp (room temperature)
Grind condensed milk, milk and paan leaves smoothly.
Heat ghee in heavy bottom pan.
Add desicated coconut and roast for 2 minutes in low flame.
Take care not to change the color.
Once roasted, add the condensed milk mixture and mix well
Cook in low flame for 3 minutes until the whole mixture comes together as a soft mixture.
Add gulkand,rose water, fennelpowder, cardamom powder and mix well
Let the mixture turn warm.
Use a tablespoon to scoop out and make uniform sized ladoos.
.Roll the ladoos over desiccated coconut and arrange .
Let it set for half n hour.
Store and serve coconut ladoo at room temperature .. it stays good for 2-3days at room temperature n can refrigrate for more than 5 days.
You can add extra tablespoons gulkand.
You can also stuff the gulkand in each ladoo but it will be too sweet.