Paan Ladoo

• Chill gulkand for at least 1 hour

Nutrition values are AI-estimated based on ingredients.

• Fresh betel leaves (Paan ke patte), about 5-6 leaves
• A mixture of nuts and seeds (sliced almonds, pumpkin seeds, sunflower seeds, black and golden raisins, candied fruit pieces, fox nuts, cashew pieces), about half a cup
• Desiccated coconut (Nariyal ka boora), about 1 cup in total
• Palm jaggery powder (Khajur ka gud), about 3-4 tablespoons
• Condensed milk, approximately a quarter cup
• Gulkand (rose petal preserve), a spoonful for each laddu
• Small, colorful candied fruit pieces (tutti-frutti) in green, orange, pink, and yellow for garnish

1. 1Remove stems from betel leaves using scissors.
2. 2Roughly cut the betel leaves into smaller pieces.
3. 3Add cut betel leaves, mixed nuts and seeds, desiccated coconut, and palm jaggery powder to a blender jar.
4. 4Blend the ingredients into a coarse, green, crumbly mixture.
5. 5Pour condensed milk into the blender jar with the coarse mixture.
6. 6Blend again until a smoother, more cohesive green paste is formed.
7. 7Transfer the green paste to a white bowl.
8. 8Take a small portion of the paste, flatten it in your palm, and create a hollow.
9. 9Place a spoonful of chilled gulkand in the center of the flattened paste.
10. 10Bring the edges of the paste together to enclose the gulkand, rolling it into a neat, spherical laddu.
11. 11Roll each formed laddu in a separate bowl of desiccated coconut until it is fully coated.
12. 12Press small, colorful candied fruit pieces gently onto the top of each laddu for decoration.

These instructions are our analysis of the original video. Watch on YouTube →