Paan coconut Ladoo | Paan laddu

Paan coconut Ladoo | Paan laddu | paan ladoo with gulkand | meetha paan ladoo | Betel leaf laddu | Diwali party recipe | Diwali get together sweets with step by step pictures and video recipe. Check out the  paan gulkand laddu.  If you like the video pls SUBSCRIBE to my channel

Meeta pan ladoo

Meetha paan is a popular South Asian digestive treat made with betel leaves, nuts, and various sweet ingredients like fennel seeds, coconut, and sweetened syrups. It's known for its unique blend of flavors and is often consumed after meals. Flavorful laddu with meetha taste is so addictive.

Betel leaves for laddu

I only get dark green betel leaves here in USA. Hence I always use them. For 1/2 cup of condensed milk, we need around 4 betel leaves but the flavor might drastically vary so always add in batches.

Condensed milk - tips

Always use room-temperature condensed milk as it helps with easy binding.

shredded coconut

I used finely shredded coconut. Avoid fresh or frozen coconut. If you have bought big desiccated coconut, pulse it once. You can use coconut powder too. 

Filling suggestions

Any meeta paan stuffing works best. I have used tutti frutti and gulkand. You can use fennel seed, dates, or any other flavors of choice.

Is it a firm coconut paan laddu

No, it is soft and melt-in-mouth North Indian-style laddu. If you prefer firm ladoo use coconut powder. 

Can I consume the laddu immediately?

Rest the lady at least for 20 minutes then consume 

Shelf Life of laddu

Stays good for around 1 week. Since we added condensed milk better to finish soon.

Ingredients

4 betel leaves

1/2 cup condensed milk

1 teaspoon ghee

1 cup + 2 tablespoon + 1/2 tablespoon shredded coconut

Stuffing

3 tablespoon tutti frutti

2 tablespoon gulkand

How to make paan coconut ladoo with step-by-step pictures 

Preparation 

• grind betel leaves and condensed milk

• Keep shredded coconut ready
• Mix tutti frutti and gulkand

Paan gulkand laddu

• Add ghee and turn on the stove on a low flame

• Furthermore, add coconut and saute for a minute

• Turn off the stove

 

• Add the ground paste and mix well

• Cook till it turns nonsticky and leaves the pan 

• Transfer and cool

• Grease hands with ghee

• Take a portion, roll, and flatten

• Add the stuffing, seal, and roll 

• Coat the shredded coconut

• Repeat and rest for at least 15 minutes