Paan Ladoo Recipe | Gulkand Filled Paan & Coconut Ladoo | Paan Mukhwas Recipe | Diwali Special

Paan Ladoo Recipe | Gulkand Filled Paan & Coconut Ladoo | Paan Mukhwas Recipe | Diwali Special
Paan Ladoo is a very quick and refreshing sweet recipe which is generally made during Diwali and other occasions. These flavorful Paan Nariyal Ladoo are filled with gulkand and dry fruits which adds that blast of flavors which we have while eating paan. Please find the full recipe below:-

Ingredients:

For Ladoo:
• Betel Leaves (Paan Ke Patte)– 4 to 5
• Condensed milk – 1/2 Cup
• Desiccated coconut – 1 Cup + 1/4 cup
• Clarified butter(Ghee) – 1 tsp

For Stuffing:
• Gulkand (Rose Petal Jam) – 2 tsp
• Finely chopped cashews – 1 tsp
• Finely chopped almonds – 1 tsp
• Finely chopped pistachios – 1 tsp

Recipe:
1. Wash and roughly chop Betel leaves (Paan Leaves).
2. In a mixer grinder take betel leaves and condensed milk and grind to make a fine paste.
3. Heat a pan, add ghee and desiccated coconut. Roast on low flame for 1-2 minutes.
4. Add Paan leaves and condensed milk paste and mix well.
5. Cook for next 2 minutes or till it comes to thick dough like consistency. You can also add some green food color at this stage. Switch of the flame and let the mixture cool down.
6. In a bowl take all the stuffing ingredients and mix well.
7. Grease your palms, take a small portion of ladoo mixture and flatten it.
8. Fill some stuffing mix in center and close the edges to seal it. Roll in shape of ladoo.
9. In a bowl take some desiccated coconut and coat all ladoo in it.
10. Ready to serve as dessert or mouth freshener. Enjoy this refreshing delicacy this festive season.
Tip:
1. These ladoos can be stored at room temperature for 3-4 days and for 8-10 days in fridge.

#Paanladoo #mukhwas #nariyaladoo

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