Betel leaves ladoo

Name: Betel leaves ladoo
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 6/10 betel leaves(paan); 2 tbsp Gulkhand; 1 cup condensed milk; 2 tbsp dry fruit(cashew, almonds, walnuts); 1 tsp Cardamom(powder); Ghee; Green food colour optional; 1 cup desiccated coconut; 1/2 cup desiccated coconut to roll the ladoo

Bhavya Khoda @dhabha

usa

#week5of5
#gulkhand
#paan
#ladoo
#sweet
#indianvegetarian
#dry fruit
#condensed milk
#coconut

Bhavya Khoda @dhabha

usa

#week5of5
#gulkhand
#paan
#ladoo
#sweet
#indianvegetarian
#dry fruit
#condensed milk
#coconut

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Ingredients

30 minutes

4 servings

6/10betel leaves(paan)
2 tbspGulkhand
1 cupcondensed milk
2 tbspdry fruit(cashew, almonds, walnuts)
1 tspCardamom(powder)
Ghee
Green food colour optional
1 cupdesiccated coconut
1/2 cupdesiccated coconut to roll the ladoo

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Steps

30 minutes

1

To a food processor, add chopped paan leaves and condensed milk.
2

Pulse till well both are well combined. Set aside.
3

Heat ghee in a deep pot on medium heat.
4

Once ghee is hot, add desiccated coconut and dry fruit powder and roast for 2-3 minutes on medium-low heat.
5

Add the condensed milk – paan mixture and stir to combine. Cook for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.
6

Grease your hands with little ghee, take small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
7

Bring the edges together and roll to form a ladoo.
8

Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
9

Store these Paan Coconut Ladoo in the refrigerator and enjoy!