Crunchy Dry Fruit Paan ladoos

Name: Crunchy Dry Fruit Paan ladoos
Yield: 8 servings
Cuisine: Indian
Ingredients: 15 paan leaves wash n pat dry; 1 tablespoon Almonds coarsely grinded; 1 tablespoon cashewnuts coarsely grinded; 20 Raisins; 2 tablespoon coarsely grinded Aniseeds(saunf); 8 deseeded dates; 2 tablespoon colourful saunf; 4 tablespoons dessicated coconut; 2 tablespoon gulkand

Anjali Sunayna Verma @AnjaliVerma1

Amritsar, Punjab

Meetha paan (betel leaves filled with gulkand, fennel seeds) is often eaten as a mouth fresher after meals in India and is favourite of many of us. These instant paan balls are rolled in desiccated coconut . These ladoos have the same meetha paan flavour combined with coconut. This is one of the easiest sweets that you can make and welcome your guests.

Anjali Sunayna Verma @AnjaliVerma1

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Ingredients

0 minutes

8 servings

15paan leaves wash n pat dry
1 tablespoonAlmonds coarsely grinded
1 tablespooncashewnuts coarsely grinded
20Raisins
2 tablespooncoarsely grinded Aniseeds(saunf)
8deseeded dates
2 tablespooncolourful saunf
4 tablespoonsdessicated coconut
2 tablespoongulkand

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Steps

0 minutes

1

First mix all dry ingredients nicely.
2

Now put paan leaves in Mixie and just give a churn (do not make a paste). Keep it aside.
3

Now add dates, kishmish in jar and blend nicely.
4

Mix dry ingredients in dates- kishmish paste. Mix pan leaves also.
5

Make neat ladoos Lightly coat ladoos in desiccated Coconut.
6

Referigerate half an hour to chill ladoos can be kept in airtight container in refrigerator for some days.
7

My tip: Please note if ladoo mixture is dry then add little rose water(i did not)
and if mixture is soft then add some dessicated coconut