Gulkand Stuffed Paan Coconut Ladoo
Gulkand stuffed paan coconut ladoo is an absolutely easy and extremely tasty dessert recipe. The combination of gulkand, paan leaves and coconut is a delight for paan lovers. This recipe was shared by a fellow blogger Manali Singh. This recipe had gone viral and everyone was raving about the taste of these ladoos. I could not resist. I had to try this recipe. I followed this recipe without any changes. I prepared these ladoos for a Diwali potluck at my husband’s work place. It was a super hit dessert in the potluck.
The addition of betel leaves and rose petal preserve(Gulkand) to a delicious coconut ladoo, makes for an incredibly unique dessert.
Update 11/07/2017: I updated the post with step by step pictures. I clicked the pictures, when I made them again recently.
Measuring cup used: 1 cup = 250ml
Serves 10-12 Ladoos
Desiccated coconut/Dry coconut powder – 1 cup + 2 Tbsp.
Paan leaves/Betel leaves – 4
Condensed milk – 1/2 cup
Gulkand(Rose petal preserve) – 4-5 Tbsp.
Ghee – 1 Tsp.
Green food color – optional
more desiccated coconut, for rolling
Add chopped paan leaves and condensed milk in a food processor. Pulse them until both the ingredients are well combined.
Add ghee in a wide pan. Place the pan on medium heat. Once the ghee is hot, add the desiccated coconut and roast for 2-3 minutes on low heat.
Add the prepared condensed milk and paan mixture. Stir it well.
Add few drops of green food color and mix it well. The addition of food color is totally optional.
Keep stirring the ingredients. Cook the mixture on low heat for couple of minutes. It will thicken. Turn off the heat.
Transfer the mixture to a wide bowl and let it cool down a bit.
Grease your hands with little ghee, take a small portion from the coconut mixture and flatten it. Add 1/2 – 1 Tsp. of gulkand in the center. Bring the edges together and roll to form a round ladoo.
Repeat the process with the remaining mixture. Roll the prepared ladoos in desiccated coconut.
Let them cool completely. Store them in a glass container in the refrigerator.
In a formal traditional Indian meal, Dessert is usually served as a last course of the meal followed by a Meetha Paan. Betel leaves/Paan Leaves are considered to be a digestive aid and Meetha Paan(made from betel leaves with a sweet filling inside) is usually eaten after a sumptuous meal. Paan flavored Coconut Ladoo is a combination of a dessert and a meetha paan. It is a delicious digestive dessert.
The distinctive taste of paan and gulkand filling, adds a refreshing taste to these coconut ladoos. It is an easy and delighful dessert to try out for any festive occassion.