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Paan truffles | Paan Coconut Ladoos

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.
Course Desserts
Cuisine Indian fusion
Keyword Gulkand stuffed paan Ladoos, Paan gulkand ladoo, Paan truffles,
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 Truffles
Author Lata Lala

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, gulkandĀ  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