Paan Laddos with Mukhwas
December 20, 2019
: 6
: 10 min
: 15 min
: 25 min
: Quick and Easy
This sweet recipe is very popular in North Indian cuisine blended with fresh Betel Leaves, Desiccated Coconut along with fillings made with special ingredients to enhance the flavors, texture and taste to the paan Laddos.
Ingredients
- Desiccated Coconut- 2 cups
- Sweet condensed milk - 14 oz
- Betel Leaves -6
- Milk - 1/4 cup
- Cardamom powder- 1 tsp
- Rose water - 1/2 cup tsp
- Green color - 2 drops
- Ghee - 2 tsp
- Filling:
- Desiccated Coconut- 1 /2 cup
- Gulkand- 2 thsp
- Tutti Frutti - 2 tsp
- Edible Rose Petals- 1 tsp
- Sugar sprinkles - 1 tsp
- Fennel seeds- 1 tsp
- Silver Candy - 1 /2 tsp
Directions
- Step 1 First step take a pan add ghee – 2 thsp allow to melt in medium flame at this point add desiccated coconut fry in low flame for 3 minutes.
- Step 2 Take a blender add chopped betel leaves , condensed milk and milk grind to smooth mixture keep aside.
- Step 3 Next step add the betel mixture to the Dessicated coconut mix with spatula cook for 3 minutes in medium flame add green color ( 2 drops ) , cardamom powder, rose water cook the paan mixture for few more minutes keep aside .
- Step 4 Take a small add Gulkand , Desiccated Coconut, Tutti Frutti, Edible Rose Petals, Silver Candy , Fennel seeds ,Sugar Sprinkles mix the fillings keep aside.
- Step 5 First grease your palms with little ghee then take a lemon sized paan mixture place in your palm flatten it .
- Step 6 Next step add 1 tsp of the fillings then close the paan mixture slowly as shown in video .
- Step 7 Then make the paan Laddos to give uniformly shape finally coat with desiccated coconut transfer on a plate .
- Step 8 Repeat the process for remaining paan mixture allow the paan Laddos to cool completely.
- Step 9 Refrigerate the Paan Laddos good for one week