I have always liked the flavor of paan and since it is very good of digestion, I really don’t mind eating it after a heavy meal . It is very recently that I have kind of given up as it really has lot of sugar .
Anyway I was really fascinated when I saw these paan ladoos here. They looked gorgeous and easy to make . These ladoos are very festive and can be made on any festival . Try them this Raksha Bandhan , I bet any brother would love them. You could make these for Diwali too . Actually one can make them anytime. I have made them for Day 2 under the theme Festival Recipes .
1 cup desiccated coconut
1/2 cup condensed milk
4 betel leaves , Calcutti variety
4-6 tbsp gulkand
1 tsp ghee
1 tsp cardamom powder
Few drops green food color
Chop the betel leaves add to a food processor .
Add condensed milk and pulse till well combined.
Dry roast the desiccated coconut on low heat ,just for a minute or two.
Add the betel mixture to the roasted coconut , add cardamom powder and green food color . Adding color is optional . I did not use any .
Let the mix cook for a minute or two . Remove and let cool.
Grease hands with ghee and pinch out a small portion from the mixture .
Make a ball and flatten it.
Place about 1/2 tsp of gulkand in the centre.
Bring the sides together and roll into a smooth ball.
Roll this into the extra desiccated coconut .
Prepare the rest of the ladoos in the similar manner.