Zainab Khanam

Add A Refreshing Twist To Diwali With Paan Ladoo!

A refreshing, unique twist on traditional ladoo—perfect for any celebration!

A Diwali Treat With A Twist!

– 6-8 fresh betel leaves (paan leaves) – 1 cup grated coconut – ½ cup condensed milk – 1-2 tbsp gulkand – ¼ tsp cardamom powder – Chopped nuts & powdered sugar – Desiccated coconut for coating

Ingredients

Wash and finely chop 6-8 fresh paan leaves. To a food processor Add chopped paan leaves and condensed milk.This gives the ladoo its signature flavor!

Chop Betel Leaves

Combine Ingredients

In a bowl, mix roasted grated coconut,  paan mixture, condensed milk, cardamom powder, and a few drops of green food coloring for a vibrant look.

Cook

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

Add Gulkand & Nuts

Take small portion from the coconut mixture, flatten it. Add 1-2 tablespoons of gulkand and chopped nuts to the mixture. 

Shape Into Ladoos

Grease your hands with little ghee, roll small portions of the mixture into ladoo shapes. 

Coat

Coat each ladoo with desiccated coconut or edible silver leaf for a festive touch.

Chill & Serve

Refrigerate the Paan Ladoos for 1-2 hours to let them set. Serve chilled and enjoy!

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