Instant Paan Coconut Laddoo filled with dates and tutti fruity is the perfect sweet treat for Dusshera or Diwali! You only need 20 minutes to make this delicious Indian recipe!
This article will provide the step-by-step process of preparing Paan Ladoo at home. (step-by-step-recipe)
About Paan Coconut Laddoo
It’s that time of the year again when every Indian home is preparing for the festival season, from cleaning the house to cooking extravagant meals to making deity offerings.
Paan Coconut Ladoo is a famous sweet from India. This is a great and delicious sweet that is loved by people of all ages.
This is a great combination of Paan and Coconut and is made in many variations. This sweet is very delicious and we can make it at home very easily.
This is an easy sweet and I should say, this is something that you should try out! So this Diwali, save time with these delicious, Paan laddoos.
You can fill it with some dates and some tutti frutti filling inside to make it a little tastier. The possibilities are endless.
If you are wondering what paan is then let me explain here. Paan is also known as betel leaves in English.
Some people in India stuff these leaves with tobacco and eat them, and some combined, them with other ingredients like rose petal preserve and fennel seeds to make “meetha paan,” or sweet paan.
It is used as a mouth freshener after the meal.
Anyway, today I am sharing the way I use betel leaves in my cooking.
Serving Suggestion:
Festive Treat: Serve these delicious paan coconut laddu as a part of festive meals or special occasions like Diwali, Raksha Bandhan, or family gatherings.
Post-Meal Dessert: These laddus are a perfect mouth freshener and dessert after a heavy meal. This Laddoo gives a refreshing paan flavor combined with the sweetness of coconut.
Gift Box: Keep them in decorative boxes or jars to give as edible gifts during celebrations or as return gifts.
Chilled Treat: Serve them chilled straight from the refrigerator for a refreshing bite, especially on hot days.
Storage Suggestion:
Room Temperature: Store the paan coconut laddus in an airtight container at room temperature. They can stay fresh for up to 2-3 days.
Refrigeration: If you want them to last longer, store them in an airtight container in the refrigerator. They will stay fresh for up to a week.
Pro Tips:
Freshness of Betel Leaves: Always use fresh and tender betel leaves for the best flavor. If the leaves are too tough, they may overpower the taste of the laddus.
Sweetness Adjustment: Adjust the amount of condensed milk based on your sweetness preference. If you want a less sweet version, reduce the amount slightly.
Shaping: If you find the mixture too soft to shape, refrigerate it for 10-15 minutes before rolling it into laddus. This will firm up the mixture, making it easier to handle.
Garnishing: Roll the laddus in desiccated coconut for a beautiful coating or sprinkle some chopped nuts for added crunch.
Why you should Make this Paan Ladoo?
Very few people are aware that betel leaves are extremely beneficial to one’s health. They help with digestion, weight loss, colds, coughs, oral health, and diabetes.
No wonder these heart-shaped leaves have become a part of our old-age tradition. Stuffed Paan laddu Recipe is not just an easy-to-make dessert but also acts as a great mouth freshener.
- Effortless Laddoo
- Unique
- Flavorful
- No food coloring used
Looking for Some More Recipes Like this:
Festivals mean celebration and celebrations call for sweets, Isn’t it? Do check out some of the most loved dessert recipes on this Blog. Hope you like them.
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Basics Ingredients used to make Paan Coconut Laddo:
Coconut: I have used freshly grated coconut to make paan laddoo, But if that is unavailable for you then you can use desiccated coconut.
Betel Leaves/Paan: Key ingredient of the recipe, so there is no substitute for Paan. 🙂
Condensed Milk: To sweeten this recipe, I used condensed milk as a sweetener. Which makes this recipe easier to make.
Others: I have used dates and tutti-frutti to fill these laddoos. you can use gulkand instead of dates and tutti frutti.
I hope you love these simple Paan Coconut Laddu this Diwali and add them to your Diwali menu! In the coming weeks, I’ll be posting more Diwali recipes, so stay tuned!
Paan Coconut Laddoo
Ingredients
- 2 cup Fresh coconut grated
- 1 1/2 cup Dessicated Coconut or as needed to knead firm dough
- 1 cup Sweetened condensed milk
- 5 Betel leaves paan
- 4-5 tbsp Dates (ground)
- Tutti- fruitti
- 1 tsp Ghee to grease hand
- Dessicated Coconut some more to roll laddu
Instructions
- Add chopped paan leaves and condensed milk to a food processor. Pulse until both ingredients are well blended. Set aside.
- Heat ghee in a pan on medium heat. Once ghee is hot, add freshly grated coconut and roast for 2-3 minutes on medium-low heat.
- Once done, let it cool down.
- Now add coconut in a grinder jar and make a powder out of it.
- Stir in the condensed milk-paan mixture.
- Grease your hands with little ghee, take small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of dates and tutti-fruitti in the center.
- Roll to form a ladoo by bringing the edges together.
- Roll the prepared ladoo in grated coconut. Repeat the same process with the remaining ladoos.
- Refrigerate the paan coconut ladoo and serve after sometime.
Nutrition
Frequently Asked Questions about Paan Coconut Ladoo?
How long can I store this Paan Coconut Ladoo?
You can store this in an air-tight container for up to 1 week.
Can we skip the stuffing part?
You can skip the stuffing part to make this paan coconut laddoo if you do not like it or you can use the filing of your choice.
Can I add any other fillings to these laddus?
Yes! You can add fillings like gulkand (rose petal jam), chopped nuts, or small pieces of dried fruits like dates or figs. This will enhance the flavor and texture of the laddus.
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