Paan Coconut Laddoos Recipe | Festive Dessert | Britannia Dessert Carnival | Britannia SnackInc.

condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream provides a similar richness with fewer calories.

fresh coconut

🥗Healthier: dried coconut

💰Cheaper: desiccated coconut

Desiccated coconut is more accessible and cost-effective.

gulkand

🥗Healthier: honey

💰Cheaper: jam

Honey adds sweetness and flavor without the cost of gulkand.

edible silver leaf

💰Cheaper: edible gold leaf

Gold leaf is often more affordable and visually appealing.

To a food processor, add chopped paan leaves and condensed milk. Pulse till both are well combined. Set aside.

Heat ghee in a pan on medium heat. Once ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium-low heat.

Add the condensed milk - paan mixture and stir to combine. You may add a few drops of green food colour at this point.

Cook for another 2 minutes on low heat, the mixture will thicken. Remove from heat and let the mixture cool down a bit.

Grease your hands with little ghee, take a small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.

Bring the edges together and roll to form a ladoo.

Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.

Keep the paan coconut ladoo refrigerated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens