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.
Fresh paan patta/ betel leaveswashed and dried 3 big sized
1/2tspghee 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