Holi Recipe- Make The Occassion Special With Coconut Paan Ladoo

Festivals all around the world are celebrated with lots of food and especially desserts!! Any happy occasion or good news or gathering, Kuch Meetha Ho jaye or Muhh tho Meetha karao( both meaning let’s celebrate with sweets) is the favourite saying in Indian gatherings.

Paan or betel leaves are the leaves of a vine with same name.It is commonly available in India and have wide usage there. Also popular in some South Asian countries.

These are believed to used in India since ancient times in traditional rituals on auspicious occasions,in food preparation to flavour desserts.

Ingredients

1 Cup Desiccated Coconut
1/2 Cup Condensed Milk
1 tsp Cardamom Powder
1-2 tsp Fennel seeds optional
2 tbsp Gulkand optional
1-2 tsp Candied Fennel Seeds optional
1 tsp Desi Ghee

Method

* First of all clean and pat dry paan leaves with a paper napkin.

* Grind paan leaves either with evaporated milk to fine paste. If you don't have evaporated milk, use regular milk(around 1/4 cup).

* Add one tsp of ghee in a non stick pan and roast desiccated coconut, till light brown and it gives a nutty aroma.

* Add and paan paste and condensed milk and cardamom powder, mix and cook till the mixture starts coming together and thick.

* Transfer the mixture in another plate to cool. Shape into ladoos when it is still warm.

* If you are adding Gulkand and fennel seeds , take 2 tbsp of gulkand , mix about 1-2 tsp of fennel seeds( add as per your preference), divide the mixture in 12 small balls(refer pic below).

* Take a small portion of it, flattened it in you palm, add gulkand and fennel mix, and give it ladoo shape sealing the edges and smoothing it with palms.

* Roll in Coconut flakes and serve or store in air-tight container. Stays good for 2-3 days.