Take a blender jat and add chopped betel leaves and condensed milk. Pulse till well both are well combined. Set aside.

Heat ghee in a pan on medium heat. Once ghee is hot, add desiccated coconut and roast for 2-3 minutes on medium heat.

Add the condensed milk - paan mixture and stir to combine. You may add few drops of green food colour at this point.

Cook for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.

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.

Bring the edges together and roll to form a ladoo.

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

Keep the paan coconut ladoo refrigerated. Just enjoy this yummy sweet.