Name: Stuffed Paan Coconut Ladoo recipe by Drashti Dholakia at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: For the outer covering; ½ teaspoon ghee/clarified butter; ½ cup desiccated coconut + 1-2 tablespoon more for rolling; ¼ cup milkmaid sweetened condensed milk; 2 paan leaves/betel leaves, washed, stem removed & finely chopped; For the stuffing; 2 tablespoon gulkand; 2 tablespoon coarsely crushed cashews and almonds; 1 tablespoon tutti frutti; ½ teaspoon coarsely grinded saunf/fennel

ABOUT Stuffed Paan Coconut Ladoo RECIPE

These ladoos are quick and easy-to-make and perfect for festive occasions especially Holi. These ladoos have outer layer of coconut, paan leaves and condensed milk and are stuffed with gulkand, nuts, tuti fruity and saunf. Just one bite of it will remind you of all the flavours of paan

Ingredients Serving: 4

For the outer covering
½ teaspoon ghee/clarified butter
½ cup desiccated coconut + 1-2 tablespoon more for rolling
¼ cup milkmaid sweetened condensed milk
2 paan leaves/betel leaves, washed, stem removed & finely chopped
For the stuffing
2 tablespoon gulkand
2 tablespoon coarsely crushed cashews and almonds
1 tablespoon tutti frutti
½ teaspoon coarsely grinded saunf/fennel

Instructions

For the outer covering
Wash paan (betel) leaves and pat them dry. Remove their stem and finely chop them.
Heat ghee in a non-stick pan on low flame. Add desiccated coconut and saute for 2-3 minutes. Cook on a low flame. Make sure not to burn coconut.
Then add condensed milk and chopped paan leaves. Mix well and cook for another 2 minutes or till everything gets combined well.
Remove from flame and let the mixture cool down.
For the stuffing
In a bowl, mix gulkand, crushed cashews and almonds, tutti frutti and coarsely grinded saunf. Mix well. Stuffing is ready.
Making paan coconut ladoos
Divide the outer covering and stuffing into 8 equal portions.
Grease your hands with few drops of ghee. Take one portion from outer covering i.e. coconut-paan-condensed milk mixture, flatten it and place the gulkand filling ball in the centre. Bring all the edges together and make round shape.
Make all the remaining ladoos. Roll the ladoos in desiccated coconut.
Keep the ladoos refrigerated. Enjoy.

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