Paan & Gulkand Ladoo

Ingredients:

• Paan or betel leaves- 5
• Gulkand- 6-8 tbsp
• Condensed Milk- 200 gms
• Grated Coconut- 3/4 cup (Remove the brown skin and grind the flesh) or Use Desiccated coconut
• Ghee- 1 tsp
• Water- 2 tbsp
• Desiccated coconut- 1/4 cup

Method:

1. Add 1 tsp ghee to a nonstick pan and roast the grated coconut. Make sure the heat is in simmer and keep stirring occasionally. It should not change color. It will take about 10 minutes.
2. Meanwhile, wash and roughly chop the paan leaves. 
3. Add the chopped leaves and gulkand to a mixer jar and grind once. Add 1 tbsp water, .mix and grind again.
4. Add another 1 tbsp of water and grind into a smooth paste. 
5. Add little more water if required. 
6. Pour the condensed milk onto the roasted coconut and mix well. Let it thicken up for about 3 minutes.
7. Now pour in the paan and gulkand paste and mix well. Keep the heat in simmer, always. 
8. Stir continuously as it thickens up. Let it come together and form a lump in the center of the pan. 
9. It will take about 15 minutes. Make sure the water has completely evaporated and the mix is not sticky.  
10. Turn off the heat and let it cool. Apply some ghee on your palms and shape ladoos.
11. After all ladoos are done, take desiccated coconut into a bowl and add each ladoo individually into it. 
12. Coat the ladoo with the coconut and place in another plate one after another. 
13. Let these sit for 10 minutes or until they are completely cool. 
14. Store in airtight container or serve.  

To prepare Desiccated Coconut:

• Fresh coconut pieces- 1/2 cup
• Remove the brown side of the coconut pieces and grind into a fine paste/powder. Do not add any water. 
• Now roast this mix in a nonstick pan, on simmer by stirring continuously. All the moisture has to evaporate leaving behind only the dry and white coconut powder. 
• It will take around 15-20 minutes depending on the quantity.  
• Take the coconut between fingers. It should fall freely.
• Once it is ready, let it cool and store in an airtight container.  

Notes:

• You can add a little more gulkand depending on how you like it.
• Also you can add some chopped cashews or almonds after adding the paan paste.