Coconut Paan Laddu

Coconut Paan Laddu
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Coconut laddu is one of the easiest Indian sweets to prepare at home. It is soft, rich, and filled with coconut flavor. This sweet is often served during Diwali, Raksha Bandhan, or Ganesh Chaturthi. It can also be made quickly when guests arrive unexpectedly. Even beginners can follow this recipe with ease.

Paan laddu offers a unique and refreshing twist. It is inspired by masala paan, which is enjoyed after meals in many parts of India. For those who are unfamiliar, paan literally means “leaf” in Hindi, but here it refers to betel leaves. Traditionally, these leaves are filled with betel nuts, fennel seeds, gulkand (rose petal preserve), mukhwas (mouth freshener), and other ingredients. They are then chewed for digestion and freshness.

When turned into laddus, the flavor of paan is beautifully combined with the sweetness, resulting in a dessert that feels both traditional and refreshing. Both coconut laddu and paan laddu can be stored in an airtight container for up to one week, so they can be prepared in advance for celebrations.

Why You’ll Love These Laddus

Firstly, they are easy to make, which makes them perfect for beginners.
Secondly, they are festive favorites, often prepared for Diwali, Rakhi, and other occasions.
In addition, paan laddu offers a refreshing aftertaste that is different from regular sweets.
Finally, these recipes are quick, simple, and require only basic ingredients.

Checkout our other recipes,

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Coconut Paan Laddu

Easy coconut laddu and paan laddu recipes. Perfect for Diwali or celebrations. Quick to make, delicious, and full of refreshing flavors.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 Laddus
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1/4 cup Chopped almonds and cashew nuts
  • 1 tbsp Tutti Frutti
  • 2 tbsp Gulkand
  • 1 Tsp Fennel seeds
  • 1/2 Tsp Cardamom powder
Laddu
  • 2-3 leaves Betel leaves
  • 1/2 cup Condensed milk
  • 1 cup Desiccated coconut
For garnishing
  • 2 tbsp Desiccated coconut

Method
 

To make stuffing
  1. Take a bowl, add all the stuffing ingredients (Chopped nuts, Tutti Fruitti, Gulkand, Fennel seeds, Cardamom powder) and mix everything well. Keep it aside
To make laddu mixture
  1. Make pieces of betel leaved and add to a grinding jar
  2. Add condensed milk and grind it to smooth paste. Keep it aside.
  3. Take a pan and add desiccated coconut into it, Keep the heat low.
  4. Dry roast desiccated coconut on low heat for a minute or two, stir continuously, Do not let it burn. make sure it is not loose the white color.
  5. Add the betel leaves and condensed milk paste & mix the ingredients well.
  6. Optionally add 1/4 tsp green food color.
  7. Give a good mix and, cook on medium flame until thick and non sticky, stir continuously.
  8. As soon as the mixture is stops sticking to the pan, turn off the flame. Transfer it into bowl, let it cool a little and divide it in 8 equal parts.
To roll the laddu
  1. Apply some ghee on hands, take one part roll it a little and press it. Put some stuffing in the center, close it well and roll the laddu.
  2. For garnishing, roll the laddu in desiccated coconut and put a piece of tutti frutti on top for garnishing. Give it a quick roll without applying pressure.

Notes

  • Try to use fresh betel leaves.
  • Prefer to use desiccated coconut or dry coconut to make laddu, if you are using regular fresh coconut then you need to cook it well as fresh coconut has more moisture.
  • Instead of condensed milk, you can use full fat milk and sugar. 

DETAILED INSTRUCTIONS WITH PHOTOS

Step 1: Take a bowl, add Chopped nuts, Tutti Fruitti, Gulkand, Fennel seeds, Cardamom powder, and mix everything well. Keep it aside

Step 2: Make pieces of betel leaved and add to a grinding jar. Add condensed milk and grind it to smooth paste.

Step 3: Take a pan and add desiccated coconut into it, Keep the heat low.

Step 4: Dry roast desiccated coconut on low heat for a minute or two, stir continuously, Do not let it burn. make sure it is not loose the white color.

Step 5: Add the betel leaves and condensed milk paste & mix the ingredients well.

Step 6: Optionally add 1/4 tsp green food color. mix it well.

Step 7: Cook on medium flame until thick and non sticky, stir continuously.

Step 8: As soon as the mixture is stops sticking to the pan, turn off the flame. Transfer it into bowl, let it cool a little.

Step 9: Apply some ghee on hands, take one part roll it a little and press it. Put some stuffing in the center, close it well and roll the laddu.

Coconut Paan Laddus are ready.

Extra Tips:

  • Freshly grated coconut or desiccated coconut can be used for coconut laddu.
  • Cardamom powder or saffron may be added for richer aroma and flavor.
  • In paan laddu, the amount of gulkand and fennel seeds should be adjusted to taste.
  • Chopped pistachios or edible silver leaf (vark) can be used for garnish.

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