Paan truffles | Paan Coconut Ladoos | How to make paan/Betel leaves truffles at home | Recipe of paan gulkand Ladoos with step by step instructions and pictorial presentation
Paan truffles | Paan Coconut Ladoos are full of flavour, easy to make in just 10 minutes, melt in the mouth, made with paan/betel leaves, gulkand(rose petal jam), Condensed milk and in the last rolled in coconut.
That beautiful exterior coated with dessicated coconut holds within it a moment of bliss in the form of creamy, melt-in-your-mouth gulkand (rose petals jam) centre. Bite into one and you are transported to dessert heaven.
Mango coconut Ladoo recipe is my favorite amongst all the ladoo recipes. If you are looking for more ladoo recipes so check out the following on the blog –
Alsi ki pinni / flaxseed Ladoo
Ragi/Nachni/finger Millet jaggery ladoo
What ingredients are needed to make paan truffles | Paan gulkand Ladoos
As fancy as they sound, paan truffles are actually very easy to make at home. They just need about four basic ingredients like paan/betel leaves, gulkand, Condensed milk and dessicated coconut.
Indian fusion dessert Paan truffles | Paan Coconut Ladoos
We indian love our paan as mouth freshner, this is a easy recipe for the ultimate divine Indian fusion dessert under 10 minutes! The beauty of these truffles is the sheer simplicity of making them.
And when I saw this recipe, I was awestruck and decided to give it a try. And I am here today sharing this recipe as I found it very easy, made in jiffy in microwave and outcome is just delicious.
Meetha paan, my favorite
Meetha paan (betel leaves filled with gulkand, fennel seeds) is often eaten as a mouth fresher after meals here in India and is my absolute favorite!
These ladoos have exactly the same sweet paan flavor with coconut, the way I like to eat my paan. This is one of the easiest sweets that you can make during upcoming festival times.
I have served them with vanilla icecream and Gulab sharbat.
You could also dip the rolled paan truffles in chocolate , but I like to roll it in coco powder for that true blue truffle look!
Step by step instructions and pictorial presentation to make Paan truffles | Paan Coconut Ladoos
Roast the almonds in a pan on the stove on medium heat.
Roast the anise seed/ saunf until fragrant.
In a small mixer jar pulse the almonds and anise seed together to make powder. Remove in a bowl.
Add the salt, gulkand and mix together. Divide mixture in equal parts and roll into balls.
Set aside in refrigerator.
For making outer cover :
In a microwave safe bowl, combine the condensed milk, shredded coconut, food coloring(optional), cardamom powder and salt.
Microwave this on high for about 30 seconds first. Take the bowl out and stir. Microwave again for 30 more seconds or until the mixture thickens and leaves the sides of the bowl.
Cut the betel leaves/paan leaves into thin strips and combine them with the condensed milk mixture. Divide into equal parts.
Grease your palms with ghee. Take one portion of the green mixture and flatten it like a disc.
In the centre of that flattened disc put gulkand mixture ball and cover it bringing the sides of the flattened disc mixture around it.
Roll these in the dried sweetened coconut and set the truffle/ladoos aside. Repeat with other parts.
Refrigerate truffles to cool.
Serve it as it is or with vanilla ice cream topped with Gulab sharbat.
Recipe card 🔽
Paan truffles | Paan Coconut Ladoos
Ingredients
For the stuffing
- Almonds 1 tbsp
- Anise seed/ saunf 1/2 tbsp
- A tiny pinch of salt
- Gulkand rose petal jam 1+1/2 tbsp
For the outer green covering
- Sweetened condensed milk 1/8 cup
- Sweetened shredded coconut 1/8 cup
- Cardamom powder a pinch
- Green food coloring 2 drops
- A tiny pinch of salt optional
- Fresh paan patta/ betel leaves washed and dried 3 big sized
- 1/2 tsp ghee to grease palms
- Dry sweetened coconut for rolling the truffles
To serve
- Vanilla ice cream
- Rose syrup
Instructions
For stuffing
- Roast the almonds in a pan on the stove on medium heat.
- Roast the anise seed/ saunf until fragrant.
- In a small mixer jar pulse the almonds and anise seed together to make powder. Remove in a bowl.
- Add the salt, gulkand and mix together. Divide mixture in equal parts and roll into balls.
- Set aside in refrigerator.
For making outer covering
- In a microwave safe bowl, combine the condensed milk, shredded coconut, food coloring(optional), cardamom powder and salt.
- Microwave this on high for about 30 seconds first. Take the bowl out and stir. Microwave again for 30 more seconds or until the mixture thickens and leaves the sides of the bowl.
- Cut the betel leaves/paan leaves into thin strips and combine them with the condensed milk mixture. Divide into equal parts.
- Grease your palms with ghee. Take one portion of the green mixture and flatten it like a disc.
- In the centre of that flattened disc put gulkand mixture ball and cover it bringing the sides of the flattened disc mixture around it.
- Roll these in the dried sweetened coconut and set the truffle/ladoos aside. Repeat with other parts.
- Refrigerate truffles to cool.
- Serve it as it is or with vanilla ice cream topped with Gulab sharbat
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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Happy Cooking
Regards❤️
Lata
Pin it for future reference 🔽
Thank you Lata for making Indfused’s Paan Truffles with Gulkand Centers.
https://indfused.com/2016/07/22/paan-truffles-with-gulkand-centers/
I was so happy with this recipe I developed! It is one of my favorites too.
Sandhya thanks so much. Indeed it’s a wonderful recipe.
Such pretty truffles and I love that they have a secret inside!
Thank you Katherine.
I love the idea that this is a mouth fresher! It would be great to serve to guests. I can’t wait to try these because they sound delicious.
Truly these are best served as desserts. Thank you for writing in.
I love truffles and these look so easy to put together!
Thank you Sue.
So intriguing. I’ve never heard of these and I love coconut! Perfect!
Glad to hear that. Thank you for stopping by.
Thanku so much for sharing this unique receipe…..
Hi Rajshree. Glad to know that you liked it.
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