Paan Coconut Ladoo

• Baking & Spices

  • 1 Food color, green

• Nuts & Seeds

  • 1 1/8 cup Desiccated coconut
  • 1 More desiccated coconut

• Dairy

  • 1/2 cup Condensed milk
  • 1 tsp Ghee

• Other

  • 4-5 teaspoons gulkand, also know as rose petal preserve
  • 4 Paan leaves, also known as betel leaves

Found on cookwithmanali.com

Description

Ingredients

• 1 cup + 2 tablespoons desiccated coconut
• ½ cup 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

Directions

• 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 ½-1 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