INGREDIENTS
- 6–7 paan leaves, cleaned and chopped
- ½–¾ cup condensed milk
- 1½ cups desiccated coconut
- 1–2 drops green food colour (optional)
- 1–2 tbsp ghee
- 1–2 tbsp milk (optional)
INSTRUCTIONS
- Grind together the chopped paan leaves and condensed milk until smooth.
- Heat a pan and add 1 tbsp ghee.
- Add the desiccated coconut and roast for 1 minute.
- Add the prepared paan mixture.
- Cook over low flame, stirring continuously.
- Add the green food colour (if using).
- Continue stirring until the mixture comes together.
- Add milk if required.
- Cook for about 5–6 minutes.
FOR THE STUFFING
- 3–4 tbsp gulkand
- 1 tbsp chopped almonds
- 1 tbsp chopped cashew nuts
- 1 tbsp green saunf (fennel seeds)
- 1 tbsp tutti frutti or chopped cherries
- Few dried rose petals
- ½ tsp cardamom powder
- Mix all the stuffing ingredients together thoroughly.
LET’S MAKE THE LADOOS
- Grease your palms lightly with ghee.
- Take a small portion of the paan mixture and flatten it.
- Place some stuffing in the center.
- Seal the edges and roll into a smooth ladoo.
- Roll each ladoo in desiccated coconut.
SERVE
- Garnish each ladoo with a candied cherry.
- Your super easy and delicious Paan Ladoos are ready to enjoy.
