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This is an easy-to-make sweet using desiccated coconut, paan leaves, condensed milk and Gulkand. PAAN COCONUT LADOO Preparation time: 20 minutes Cooking time: 2 minutes Ingredients: Paan leaves: 7 (medium sized) Condensed milk: 3/4 cup Desiccated coconut: 1/2 cup + 1/4 cup for rolling Gulkand: 3 tsp Ghee: 1 tsp Method: 1) Wash seven medium-sized paan leaves and remove stem. 2) Tear it roughly and grind this into a smooth paste along with 3/4 cup condensed milk. 3) Take a pan and put 11/2 cup of desiccated coconut and the ground paan mixture in it. Mix well and cook for two minutes in a low flame. 4) This will become a mass. Allow this to cool. Transfer to a plate. 5) Grease your hands with ghee. Take a lemon-sized portion of the mixture and flatten it. 6) Place a small pinch of Gulkand in the middle and roll it into a ladoo. 7) Spread 1/4 cup of desiccated coconut in a plate. Roll the paan ladoo in this. Paan coconut ladoo is ready. 8) Repeat this for the rest of the mixture. Notes: 1) Paan coconut ladoo can be stored in the refrigerator for two or three days.
Singapore-based Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com
