Paan Ki Ladoo- Betel Leaves and Coconut Fudge
by Alkajena
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Coconut Ladoos are one of the sweets that can very easily be made for any festival. These can be made using fresh coconut or desiccated coconut.
I have given this simple coconut ladoo which can be made instantly with two ingredients only i,e, condensed milk and desiccated coconut has been given a wonderful twist with the addition of Paan in it.
This can be made instantly and can be relished any time of the year.
Method- In a pan, add the Gulkand and the dry fruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool.
- Roll the paan leaves together and finely chop them.
- Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well.
- Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it.
- Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3 to 4 minutes.
- Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos.
- Roll the ladoos in desiccated coconut and keep aside.
- Serve this easy and quick Paan ke Ladoo during festive occasions like Diwali with pride.
Gulkand- In a Pan, add the 1 cup of rose petals, ½ cup sugar and 2 tbsp of water and stir continuously till sugar dissolves and the rose petals are cooks perfectly.
- Add 1 tsp of lemon juice to prevent the sugar from crystallizing. Let it cool and keep it aside. Your Gulkand is ready to be used.
- You can also use the store bought Gulkand in place of this also.
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This recipe was contributed by Alkajena on 17 Nov 2015
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