Pan Pasand Laddu | How to make Pan Pasand Laddu

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By Anita Dholakia
Created on 3rd Mar 2017
  • Pan Pasand Laddu, How to make Pan Pasand Laddu
Pan Pasand Ladduby Anita Dholakia
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  • 1 review
    Rate It!
  • By Anita Dholakia
    Created on 3rd Mar 2017

About Pan Pasand Laddu

It is a mouth freshener

Pan Pasand Laddu is one dish which makes its accompaniments tastier. With the right mix of flavours, Pan Pasand Laddu has always been everyone's favourite. This recipe by Anita Dholakia is the perfect one to try at home for your family. The Pan Pasand Laddu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pan Pasand Laddu is 15 minutes and the time taken for cooking is few minutes. This is recipe of Pan Pasand Laddu is perfect to serve 4 people. Pan Pasand Laddu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pan Pasand Laddu. So do try it next time and share your experience of cooking Pan Pasand Laddu by commenting on this page below!

  • Prep Time15mins
  • Cook Time0mins
  • Serves4People
Pan Pasand Laddu

Ingredients to make Pan Pasand Laddu

  • For outer cover -
  • 1 cup Milk powder
  • 1/2 cup khoya
  • 2 tbsp cream
  • 1/4 tsp cardamom powder
  • For stuffing -
  • 3 to 4 chopped kalkatti fresh pan( beetle leaves)
  • 1/4 tsp lakhnavi saunf
  • 1 tbsp mixed Tutti frutti
  • 2 tbsp Gulkand
  • 2 Tbsp desiccated coconut

How to make Pan Pasand Laddu

  1. First mix all the ingredients of stuffing.
  2. Now mix all ingredients of cover and make a dough.
  3. Divide it into small balls. Flatten one ball on palm and put 1 tsp stuffing on it and seal all sides.
  4. Garnish with coloured Tutti frutti. Serve in a paper cup.

Reviews for Pan Pasand Laddu (1)

BetterButter Editorial8 months ago
Hi Anita, your recipe image has been removed as it did not meet our quality standard i.e. it is pixelated and out of focus. Kindly upload an image of this dish at the earliest. Thanks!
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