Paan Ladoo (Betel leaves ladoo)

 Paan ladoo is a very unique and sweet recipe. Flavor of paan masala inside  ladoos is something different from other sweets. 

Paan is known as betel leaves , which is very popular in India. It is very delicious sweet made from Nagarvel or Kapoori. Betel leaves ladoos is made with condensed milk, gulkand (rose petals preserve) and coated with coconut powder. These ladoos not only freshens mouth but also helps in digesting food easily. Also, the center filled gulkand stuffing gives a wonderful twist to the ladoo.

Betel leaves with combination of  fennel seeds, gulkand, dry fruits and many more refreshing items is chewed mostly after food. This instant paan ladoos are very easy to make. These ladoos are rolled in desiccated coconut and filled with gulkand.

Betel leaves are good for health. Betel  leaf can help to purify blood, prevents mouth ulcers, chronic cold and cough.

Lets checkout the Ingredients and method:

INGREDIENTS:

1. 6 Betel leaves (Paan)
2. 1/2 cup Condensed milk
3. 1 1/2 cup grated Coconut (Desiccated Coconut powder).
4. Green food colour (Optional)
5. 2 tbsp Ghee

FOR STUFFING:

     1. 3 tbsp Gulkand

     2. 1 tbsp chopped Cashews

     3. 1 tbsp chopped Almonds

     4. 1 tbsp Tooti Frooti

     5. 1 tsp Green Saunf (Fennel seeds)

     6. 1 tsp chopped Cherries

FOR GARNISHING:

     1. Some Cherries

     2. Desiccated coconut powder .

 

METHOD:

1. Wash the Paan leaves (Betel leaves) and chop them.
2. In a blender / mixer add chopped Paan leaves and Condensed milk. Blend it till it becomes a smooth paste. At this point you can add Green food colour (completely optional)
3. Now add  Ghee in a pan on a medium heat. Add 1 1/2 cup of desiccated coconut. Roast it for 2-3 minutes on medium heat till it gets aromatic.
4. Further add blended mixture (Condensed milk + Paan leaves mixture) in a pan and mix it with roasted desiccated coconut powder.
5. Cook this mixture for 3-4 minutes on low flame until it thickens.
6. Cook it till the mixture starts combining together. Turn off the flame and allow it to cool down.
7. Meanwhile, combine  Gulkhand, chopped Cashews, chopped Almonds, Tooti frooti, Green saunf and chopped cherries. Mix it together to make stuffing for Paan ladoos.
8. Grease hands with little ghee and now take a small portion from coconut mixture, flatten it and add 1 teaspoon of stuffing mixture in the center.
9. Bring the edges together and roll to form a ladoo.
10. Further roll the prepared ladoo in desiccated coconut powder for garnishing. Repeat the same process with remaining ladoos.
11. Finally garnish these ladoos with cherries on top. Store these Paan coconut ladoos in the refrigerator and enjoy.