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Gulkand stuffed paan coconut ladoo

Jul-17-2018
Leena Sangoi
10 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Gulkand stuffed paan coconut ladoo RECIPE

Gulkand stuffed paan coconut ladoo is an absolutely easy and extremely tasty dessert recipe. The combination of gulkand, paan leaves and coconut is a delight for paan lovers.The addition of betel leaves and rose petal preserve(Gulkand) to a delicious coconut ladoo, makes for an incredibly unique dessert.

Recipe Tags

  • Easy
  • Festive
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. Desiccated coconut/Dry coconut powder – 1 cup + 2 Tbsp.
  2. Paan leaves/Betel leaves – 4
  3. Condensed milk – 1/2 cup
  4. Gulkand(Rose petal preserve) – 4-5 Tbsp.
  5. Ghee – 1 Tsp.
  6. Green food color – optional
  7. Rose emulsion 1tsp
  8. Chopped dryfruits ( Almonds,cashews)
  9. more desiccated coconut, for rolling

Instructions

  1. Add chopped paan leaves and condensed milk in a food processor. Pulse them until both the ingredients are well combined.
  2. Add ghee in a wide pan. Place the pan on medium heat. Once the ghee is hot, add the desiccated coconut and roast for 2-3 minutes on low heat.
  3. Add the prepared condensed milk and paan mixture. Stir it well.
  4. Add few drops of green food color and mix it well. The addition of food color is totally optional.
  5. Keep stirring the ingredients. Cook the mixture on low heat for couple of minutes. It will thicken. Turn off the heat.
  6. Transfer the mixture to a wide bowl and let it cool down a bit.
  7. In gulkand add some chopped dryfruits,rose emulsion..Mix well..
  8. Grease your hands with little ghee, take a small portion from the coconut mixture and flatten it. Add 1/2 – 1 Tsp. of gulkand mixture in the center. Bring the edges together and roll to form a round ladoo.
  9. Repeat the process with the remaining mixture. Roll the prepared ladoos in desiccated coconut.

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