Paan Ladoo with Gulkand | Paan Balls

Paan ladoo with gulkand is a fun twist on the classic sweet pan recipe from India.

Made with dry betel leaves, coconut, nuts and rose petal jam, this ladoo will surely become your favorite way of enjoying the paan flavors.

What is Paan?

Paan made with betel leaves is a little treat which is enjoyed after a lavish meal. There are many varieties of paan recipes, among which meetha paan (sweet paan) is the popular one and my favorite.

This Paan ladoo or Paan bites are inspired by meetha paan and I have used betel leaves, nuts, desiccated coconut, dates and gulkand (rose petal jam) to make them.

You will love these Paan ladoo with gulkand

• if you are lover of paan

• is loaded with nuts, seeds and coconut

• sweet mouth refresher after meals

• stays fresh for up to 10 days

• makes for a perfect gift for Diwali

Ingredients:

Ingredient note:

Nuts: I have used a combination of almonds, pistachio and cashew.

Seeds: used sunflower seeds, make sure you taste and smell the sunflower seeds before using

Coconut: use unsweetened desiccated coconut

Gulkand: rose peta jam, can be found in the Indian stores.

Fresh betel leaves – can be found in Indian stores in the refrigerator isle. Pick fresh looking green leaves with less spots.

Step by Step Photo Instructions:

Drying the paan leaves –

1 & 2 -Wash the betel leaves, pat them dry and remove the stalk. With the help of kitchen scissors cut the paan leaves and place them in a microwave safe plate. Repeat with the rest of the paan leaves.

3 & 4- Microwave the paan leaves, first do one minute. Remove and give a mix. Microwave for another minute and mix. Microwave for another 45 seconds to one minute or as needed. When done the paan leaves should look dry with no moisture in them. Let cool for five minutes.

Pan frying the nuts- –

To a wide pan add the almonds and cashew and fry them for 3-4 minutes ( no oil needed) and then add the pistachio and sun flower seeds. Fry them for 2-3 minutes and add the desiccated coconut. Reduce the heat and just fry for a minute and turn off the stove. Let the ingredients cool before grinding.

Making the ladoo –

1- To a blender add the dry paan leaves and make a coarse powder.

2- Add the nuts, seeds and coconut and pulse it 3 to 4 times. Do not make powder, we want the mixture to be little crumbly.

3 & 4 -Add the chopped dates and pulse it again.

5 & 6- Remove the ground mixture to a large plate and add the gulkand. Mix it and taste for sweetness. Add more gulkand if needed and form ladoo.

I like to keep the ladoo size small and they make for a perfect little treat to enjoy after the meals.

Serving Suggestions:

Serve these paan balls after a meal as little sweet mouth refresher. You can also enjoy them with your evening tea or a snack.

FAQ –

More easy Ladoo recipes-

Almond Flour Ladoo

Ricotta Cheese Ladoo

Wheat Flour & Nuts Ladoo

Coconut Ladoo

Flax Seed Ladoo

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