India

Paan ladoo

Name: Paan ladoo
Total time: 25 min
Yield: 12 servings
Cuisine: Fusion
Ingredients: 6 leaves stems removed betel leaf; 2 tbsp milk; 2 cups plus 2 tbsp to roll desiccated coconut (unsweetened shredded coconut); 2/3 cup condensed milk (sweetened condensed milk); 1/2 tsp cardamom; 1 tsp toasted fennel seeds; 2 1/2 tbsp gulkand; 2 tbsp tutti frutti (glacé fruit, candied fruit)

A coconut ladoo that kept a gulkand secret in the middle.

25 minTime

3 gProtein each

mildSpice

The ladoo with a paan heart2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

174kcal

3 gprotein

3 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Betel leaf6 leaves, stems removed

Milk2 tbsp

Desiccated coconut (unsweetened shredded coconut)2 cups, plus 2 tbsp to roll

Condensed milk (sweetened condensed milk)⅔ cup

Cardamom½ tsp

Fennel seeds1 tsp, toasted

Gulkand2½ tbsp

Tutti frutti (glacé fruit, candied fruit)2 tbsp

Method

5 steps

1Blend the betel leaves with the milk to a smooth paste.
2In a non stick pan on low heat, stir the coconut, condensed milk and paan paste for 6 to 8 minutes.
3Stir in the cardamom and fennel. Cool for 10 minutes until you can handle it.
4Mix the gulkand and tutti frutti. Flatten a lime sized piece of coconut, put 1/2 tsp of gulkand mix in the centre and roll closed.
5Roll in the extra coconut. Keep in the fridge up to 5 days.

Serve it like this

Set each ladoo in a paper case on a betel leaf lined plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paan ladoo

Make it your way

Ingredients

Method

Make it a meal