Ingredients:
1. Paan leaves- 8
2. Grated coconut- 400 grams
3. Condensed milk- 400 ml
4. Ghee- 2 tsp
5. Green food color- pinch
6. Gulkand/rose jam- 50 grams
Preparation Method:
1. Grate the fresh coconut, pan fry 35o grams coconut with 1 tsp ghee until raw flavor is gone. (Do not use the black skin of coconut).
2. Blend paan leaves and condensed milk together.
3. Add the blended paan mixture to the coconut, keep on stirring on a low flame. The mixture must turn to soft dough consistency, the ghee from dough will ooze out. Turn of the flame to avoid burning.
4. Let the paan dough cool down, Make a ball size consistency, fill each ball with 1 /2 tbsp of gulkand and again roll it into a ball. Coat the laddu with the coconut powder. Repeat the procedure for rest of the dough.
5. The estimation makes 20-25 ladoos depending on the size.
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