Alike every Diwali, this year also I made all the snacks and sweets. I wanted to try something new this time. Since I am participating in the #Write Tribe challenge so writing and managing regular stuff is already taking most of my time, Diwali preparation was also added to that. So, keeping the time constraint I have nowadays, something quick, few ingredients was my option. Coconut-Paan ladoo, I saw couple of months back on one of my Facebook friend’s page. I couldn’t find the recipe but just guessed that it must be regular ladoo with Paan in it. They looked so tempting. I wanted to add gulkand as the filling but I ran out of it and my Indian store didn’t have a small box so I skipped it.
When it comes to quick desserts, Condensed milk fit my handy option. The process was very simple and straight forward. Just 3 ingredients – Desiccated coconut, Condensed milk, and off course our king of the day Paan/ Beetle Leave. I was praying that my little one should sleep while I finish making these. They were ready in no time. It took me just 1/2 hour to do blending, roasting and rolling. So, lets make Coconut-Paan Ladoo. You can also call them Paan Bites. These are perfect for last minute dessert.
You will need:
Number of ladoo : 28 ladoos
- Dessicated Coconut: 2 cups + little extra (for coating)
- Condensed milk: 1 cup
- Paan/Betel leave: 5-6 (mine was big)
- Ghee – 2 tablespoon
- Green food color (optional)I didn’t use it.
Lets make them:
- Roughly chop paan and blend it with condensed milk.
- On a medium-low heat, in a non-stick pan, add ghee and then coconut. To this pour in the condensed milk and paan mixture.
- You will see the mixture will start coming together. Turn off the gas.
- Transfer it into a plate and let it cool down. If you are in rush,leave the plate on refrigerator. (I did this)
- Now, start taking small portion and roll it into small balls. Once you are done rolling all, coat each ball with the reserved coconut.
- If you plan to fill gulkand in it then, make the filling separately. After you take a small portion of the coconut mixture, add this gulkand mixture and bring the edges together and roll to form a ladoo.
- Keep it in airtight container. I preferred to keep it in the refrigerator.
I am taking part in The Write Tribe Problogger October 2017 Blogging Challenge