First crush betel leaves with fennel seeds soaked in water, sugar and little more milk.

Now in the same mixture crush the paneer, if you have fresh chenna no need to crush.

Now switch on the non-stick pan, add 1tsp ghee, once ghee melts add milk powder and mix well, keep the flame slow.

Now quickly add homemade malai and mix everything nicely for 5-6 minutes till you get a thicker consistency.

Now add crushed paneer and mix well for another 5 minutes.

Now add crushed betel leaves mixture and cook the mix for another 8-10 minutes on slow flame.

Now add condensed milk, mix everything nicely and cook the mixture for 12-15 minutes or till the mixture comes together.

Cool the ladoo mix for 15-20 minutes on room temperature and then shape them into ladoos, place 1 watermelon seed on each ladoo and serve. Store these outside for 1 day and in the fridge for 3-4, days.