Meeta pan ladoo
Meetha paan is a popular South Asian digestive treat made with betel leaves, nuts, and various sweet ingredients like fennel seeds, coconut, and sweetened syrups. It’s known for its unique blend of flavors and is often consumed after meals. Flavorful laddu with meetha taste is so addictive.
Betel leaves for laddu
I only get dark green betel leaves here in USA. Hence I always use them. For 1/2 cup of condensed milk, we need around 4 betel leaves but the flavor might drastically vary so always add in batches.
Condensed milk - tips
Always use room-temperature condensed milk as it helps with easy binding.
shredded coconut
I used finely shredded coconut. Avoid fresh or frozen coconut. If you have bought big desiccated coconut, pulse it once. You can use coconut powder too.
Filling suggestions
Any meeta paan stuffing works best. I have used tutti frutti and gulkand. You can use fennel seed, dates, or any other flavors of choice.
Is it a firm coconut paan laddu
No, it is soft and melt-in-mouth North Indian-style laddu. If you prefer firm ladoo use coconut powder.
Can I consume the laddu immediately?
Rest the lady at least for 20 minutes then consume
Shelf Life of laddu
Stays good for around 1 week. Since we added condensed milk better to finish soon.
Ingredients
4 betel leaves 1/2 cup condensed milk 1 teaspoon ghee 1 cup + 2 tablespoon + 1/2 tablespoon shredded coconut
Stuffing
3 tablespoon tutti frutti 2 tablespoon gulkand
How to make paan coconut ladoo with step-by-step pictures
Preparation
grind betel leaves and condensed milk
Keep shredded coconut ready Mix tutti frutti and gulkand
Paan gulkand laddu
Add ghee and turn on the stove on a low flame
Furthermore, add coconut and saute for a minute
Turn off the stove
Add the ground paste and mix well
Cook till it turns nonsticky and leaves the pan
Transfer and cool
Grease hands with ghee
Take a portion, roll, and flatten
Add the stuffing, seal, and roll
Coat the shredded coconut
Repeat and rest for at least 15 minutes
