Paan Coconut Ladoo recipe

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An absolutely no cook and easy to put together this Paan Coconut Ladoo gets ready in just 10 mins start to finish and can be had instantly!!! No Waiting whatsoever

It is that time of the year, when every household in India is getting ready for the festive season – be it from cleaning the house to cooking elaborate meals to making offerings for deities.

And I understand you are often pressed on time.

That is exactly why I am sharing an absolutely effortless coconut ladoo recipe today.

Why make this recipe?

  1. Super easy to make – A no cook or no bake recipe.
  2. No skill needed which means anyone from the family can make this so YOU are free to take some rest or do any other chore.
  3. You just need 2 basic ingredients – add any flavourings of choice to make a customised collection.
  4.  Can be consumed instantly when made – No chilling or waiting time.
  5. Easy to store and transport or pack into gift boxes.

In fact, to make your life even easier you can check this comprehensive guide on 23 Indian Sweets that you can make in under 30 minutes if you like for some ideas other than this Paan Coconut Ladoo recipe.

Ingredients Needed:

Ingredient Notes:

  1. Desiccated Coconut: You absolutely need desiccated coconut for this recipe. You cannot use Fresh Coconut here, if you wish to use fresh coconut then just stir it in the pan for few minutes till all the moisture is dried out. In that case it won’t be a no cook recipe.

Step by Step Instructions:

Step 1: Prepare the Filling

Chop the nuts and add it to the gulkand mixture (pic 1-2), mix and set aside (pic 3)

Step 2: Prepare the Ladoo Mixture:

In a blender add the chopped betel leaves, condensed milk, green food colour and blend together. Add some water if need be and blend till homogenous (pic 4-6).

Transfer the blended mixture to the desiccate coconut and combine until everything is mixed and the coconut mixture holds its shape together when pressed between your palms (pic 7 – 9).

Step 3: Shape the Laddus

Grease your palms with some ghee. Take a small portion of the mixture say about 1 to 1.5 tbsp and press together to make a roundel.

Flatten it out and add a little gulkand filling from step 1.

Bring the edges together to seal the filling and give it a round shape to make laddu (pic 10 -12).

Repeat the steps from 10 to 12 till all the mixture is used up.

Finally roll the ladoo in some desiccated coconut mix to coat it and then store in air tight container.

This recipe is totally inspired by my friend Manali’s Paan Coconut Laddus; that I had bookmarked ages back.

Recipe Tips:

  1. While blending the paan leaves and condensed milk, just add a little water to bring it together. Water is used just to make the grinding part easier. 
  2. In case you feel that the mixture has become too watery then you can add more desiccated coconut to compensate it and if it is too dry to roll it into a laddu shape then add a tsp of water to bring it together.
  3. You can also use other ingredients like – tutti fruiti, fennel seeds etc as part of your filling or completely skip the filling too if you do not like it.
  4. This coconut ladoo recipe won’t work if you are using fresh shredded coconut. In that case just dry roast them in a pan until the moisture is dried out and then use.

Recipe FAQ’s

Can I use Fresh or Frozen Coconut to make this recipe?

Yes you can but not directly. You will have to either dry roast it in the pan or roast with a tbsp of ghee until the moisture is dried out and only then use. In that case it won’t be called a no-cook recipe.

How long can I store this Paan Coconut Ladoo?

You can store this in an air tight container for upto 1 week.

Can I use this recipe to make any other variations?

Yes absolutely. The two basic ingredients that you need is desiccated coconut and condensed milk. Then add any flavouring agents of your choice to make a customised collection. I have a Rose Coconut Ladoo variation on the blog using the same method.

Related Sweets Recipes:

  1. Rose Coconut Ladoo
  2. Milk Powder Burfi
  3. Butterscotch Peda

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4.5 from 4 votes

No Cook Instant Paan Coconut Laddu

Paan Coconut Laddu is an instant no-cook version of an Indian sweet that is flavoured with Paan (Betel leaves) and coconut perfect for any festivities.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 ladoos
Calories 125kcal
Author Sushma Iyer

Equipment

  • Blender
  • Mixing bowls and spoons
  • Spatula

Ingredients

  • 1 cup Desiccated coconut
  • 4 Paan leaves
  • 1/4 tin Condensed Milk
  • drop of green food colour
  • 1/4 cup Water (refer notes)
  • 3 tbsp Gulkand
  • 2 tbsp Mixed nuts chopped
  • more desiccated coconut to roll

Instructions

  • Take chopped mixed nuts of your choice and add it to the gulkand. Combine together and keep it aside.
  • Chop the paan leaves and transfer it to a blender. Add the condensed milk and green food colour. Blend until combined. Add little water at a time and blend until it is homogenous.
  • Add this blended mixture to the desiccated coconut and combine until well mixed. 
  • Grease your palms with some ghee. Take a small portion of the coconut paan mixture and make a roundel. Flatten it out. Stuff some gulkand filling in the centre and again shape it back to a laddu.
  • Repeat the process until all the mixture is used up.
  • Finally, roll the laddus onto some desiccated coconut spread onto a plate and store in an air tight container.

Video

Notes

  1. Use just enough water to grind the mixture. In case you feel the mixture has become too watery then you can add more desiccated coconut to compensate it and if it is too dry to roll it into a laddu shape then add a tsp of water to bring it together.
  2. You can also use other ingredients like – tutti fruiti, fennel seeds etc as part of your filling or completely skip the filling too if you do not like it.
  3. This recipe won’t work if you are using fresh or frozen shredded coconut. In that case just dry roast them in a pan until the moisture is dried out and then use.

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 119mg | Fiber: 2g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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UPDATE: This recipe was first posted on FEB 28, 2018. Now updated to add step by step tutorial with photos and recipe tips and FAQ’s

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