Zainab Khanam
A refreshing, unique twist on traditional ladoo—perfect for any celebration!
– 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
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!
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 for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.
Take small portion from the coconut mixture, flatten it. Add 1-2 tablespoons of gulkand and chopped nuts to the mixture.
Grease your hands with little ghee, roll small portions of the mixture into ladoo shapes.
Coat each ladoo with desiccated coconut or edible silver leaf for a festive touch.
Refrigerate the Paan Ladoos for 1-2 hours to let them set. Serve chilled and enjoy!