Paan Ladoo

Paan ladoo is a fusion Diwali dessert. These paan gulkand ladoos are flavored with betel leaves and gulkand (rose petal jam).

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Course: Dessert

Cuisine: Indian

Keyword: Indian Mithai, Ladoo

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Ladoos

Calories: 167kcal

Author: Aayushi Patel

Ingredients

4-5 Betel Leaves
3 Tablespoons Milk
2 Teaspoons Ghee
1 Cup Ricotta Cheese Full Fat
½ Cup +2 Tablespoons Milk Powder
½ Cup Sugar
¼ Teaspoon Rose Water
¼ Cup Gulkand

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Instructions

Make the Paan Puree

Measure and keep all the ingredients ready. Wash and dry the beetle leaves, and with a knife cut the thick stems off.
For paan puree, add 4 betel leaves torn, and 3 tablespoons of cold milk, and blend until pureed.

Cook The Paan Ladoo Mixture

Now, on a low flame, add 2 teaspoons ghee and 1 cup ricotta cheese in a non-stick pan.
You will see that the ghee and ricotta cheese will melt, and start to bubble. Keep stirring.
You will have to stir continuously for 6-7 minutes for ricotta to thicken until all the moisture is evaporated.
Add ½ cup +2 tablespoons milk powder, ½ cup sugar, ¼ teaspoon of rose water and prepared paan puree.
Stir for another 10 - 12 minutes until the mixture starts to leave the pan and fold over easily. At this point, it shouldn't be sticky anymore. Turn off the flame.
Take the prepared ladoo mixture out in a mixing bowl. Take the prepared ladoo mix out in a mixing bowl.

Roll The Paan Ladoos

Once the mixture is cool, grease your palms with a drop of ghee.
Use a cookie scoop and scoop the paan ladoo mixture.
Scoop the ladoo mixture in your palm. Roll it and flatten it. Pree down in the center of the flattened ladoo mixture.
Add 1 teaspoon of gulkand (rose jam) in the center.
Bring the edges together and seal the ladoo mixture.
Now roll the ladoo, between your palms. It should be a perfect round and hold its shape.
Roll the prepared paan ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
Keep the paan ladoos refrigerated in an airtight container.

Notes

Cook The Ladoo Mixture: Cook the ladoo mixture on low flame until it thickens, and rolls over itself smoothly.

Stuffing The Ladoos: You want to add about 1 teaspoon of gulkand stuffing to the ladoos. It also depends on the size of the ladoos you can. Make sure you stuff enough stuffing to get a taste in every bite.

Texture Variations: If you prefer a bit of crunch, add chopped nuts or sugar-coated fennel seeds as stuffing along with gulkand.

Storing: These ladoos stay fresh for 4-5 days when stored in an airtight container in the refrigerator. You can also freeze them for up to a month.

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