Paan Ladoo with Gulkand | Paan Balls
Paan ladoo with gulkand is a fun twist on the classic sweet pan recipe from India.
Servings: 11 small ladoo
Ingredients
- 5 betel leaves ( medium to large in size)
- ¼ cup almonds
- ¼ cup cashew
- ¼ cup pistachio
- ¼ cup sunflower seeds
- ⅓ cup desiccated coconut
- 5 soft dates or to taste
- ⅓ cup gulkand ( start with less and add as needed)
Instructions
Drying the paan leaves
- 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.
- 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 -
- 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 –
- To a blender add the dry paan leaves and make a coarse powder. 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. Add the chopped dates and pulse it again.
- 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 are perfect little treat to enjoy after the meals.
Notes
Stays fresh for 7-10 days. Keep them in the refrigerator for longer shelf life.
Betel Leaves and Gulkand can be found in Indian stores.
If you like the flavor of gulkand a lot, skip the dates and just add more of gulkand.