A heavenly show-stopper dessert that will look best at any party. An Indian laddoo made up of coconut, betel leaves blended with condensed milk and gulkand inside. Give an amazing twist to your regular laddoo by making Paan Coconut Laddoo. Watch the #BritanniaDessertCarnival and make such sweet recipes at home.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:1 cup + 2 tablespoons desiccated coconut1/2 cup sweetened condensed milk4 paan leaves, also known as betel leaves4-5 teaspoons gulkand, also know as rose petal preserve2 teaspoon ghee, also known as clarified buttergreen food colour, optionalmore desiccated coconut, for rollingMethod:To a food processor, add chopped paan leaves and condensed milk. Pulse till 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-low heat.Add the condensed milk - paan mixture and stir to combine. You may add a few drops of green food colour at this point.Cook for another 2 minutes on low heat, the mixture will thicken. Remove from heat and let the mixture cool down a bit.Grease your hands with little ghee, take a 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.
