Wash 7 medium-sized paan leaves and take out the stem.Tear it roughly and grind this into a smooth paste along with 3/4 cup condensed milk.
In a pan add 1 and 1/2 cup of desiccated coconut and the ground paan mixture.
Mix well and cook for 2 minutes in a low flame.
This will come to the whole mass. Allow this to cool. Transfer to a plate.
Grease your hands with ghee.Take a small lemon-sized portion of the mixture and flatten it.
Place a small pinch of Gulkand in the middle and roll it into a ladoo.Spread 1/4 cup of desiccated coconut on a plate.
Roll the paan ladoo on this.Paan coconut ladoo is ready.
Repeat this for the rest of the mixture.This paan coconut ladoo can be stored in the refrigerator for 2-3 days.
Wash 7 medium sized paan leaves and take out the stem. Tear it roughly and grind this into a smooth paste along with 3/4 cup condensed milk. In a pan add 1 and 1/2 cup of desiccated coconut and the ground paan mixture. Mix well and cook for 2 minutes in a low flame. This will come to whole mass. Allow this to cool. Transfer to a plate. Grease your hands with ghee. Take a small lemon sized portion of the mixture and flatten it. Place a small pinch of Gulkand in the middle and roll it into a ladoo. Spread 1/4 cup of desiccated coconut in a plate. Roll the paan ladoo on this. Paan coconut ladoo is ready. Repeat this for the rest of the mixture. This paan coconut ladoo can be stored in the refrigerator for 2-3 days.
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