This Paan and coconut Ladoo recipe is perfect for Diwali. The twist on a coconut mithai works great as a mouth freshener (Mukhvas). It has a delicious Gulkand filling which has the flavours of shop bought Meetha Paan and a coconut and condensed milk coating made with Paan leaves (Betel leaves).
It is a great Diwali recipe and perfect to offer guests after having a heavy meal. They can be called Paan Ladoos, Paan Mithai or Paan Barfis. In less than an hour these are great to make over the festival of light. This Paan recipe is easy and is a different way to enjoy Paan.
When you go to an Indian household, you normally know it is time to go home when the Mukhvas comes out. This is a mouth freshener and usually has the ingredients in the Ladoo in some form, along with other ingredients. These after dinner bites work well instead of Mukhvas. It is believed to help in digestion.
Ingredients for Paan and Coconut Ladoo
This Paan Barfi aka Paan and Coconut Ladoo recipe is easy and the ingredients required are common in most Indian households. Here is a link to some of the ingredients (affiliate link).
- Paan: Paan leaves are is also known as Betel Leaves. They are heart shaped green leaves and are aromatic. These are available from Indian supermarkets
- Gulkand: This is like a Rose Petal Jam. You can buy this bright pink mixture from the shops however the flavour may vary and sometimes the rose taste can be overpowering. To make it at home you need some rose syrup, edible rose petals, Tutti Frutti and glace cherries. If you cannot find Tutti Frutti mix use more glace cherries. Tutti Frutti is a mixed Glace fruit (mainly papaya). It is available at many Indian supermarkets.
- Condensed Milk: The condensed milk adds sweetness to these Ladoos and is key to ensuring the mixture bonds well
- Desiccated coconut: The coconut is the base of the Ladoo. This is infused with crushed Paan leaves and condensed milk
- Cardamom Powder: Most Indian sweets have this in it to lift the flavour. I have added this to the toasted coconut.
- Variyali Pipi: These are sugar coated fennel seeds. Variyali Pipi tastes great and adds texture to these Ladoos.
- Silver coated Elaichi (cardamom) seeds: Cardamom seeds individually coated in edible silver are a great addition to this Ladoo.
- Glace cherries: These add to the texture of the Ladoos and the colour works well as a topping for them too
How to make Diwali Coconut Mithai
Make the Gulkand filling at home by blitzing together edible rose petals, Tutti Frutti mix, glace cherries, cardamom powder and rose syrup. Set this aside.
Make the Paan mixture for the Ladoos by blitzing the Paan and mixing it with condensed milk. Add this to some ghee toasted desiccated coconut.
Form the Ladoos by taking some of the Paan mix and adding some Gulkand filling then pinching the edges together and rolling in between the palms of your hands to form a ball.
Finish these show stopper Diwali Ladoos with Variyali Pipi, Silver Elaichi seeds and Glace Cherries.
How long do these Ladoos last
Due to the fresh Betel leaves, I would not keep them for more than 2 days. They are also more tasty when freshly prepared.
Store them in a fridge if you make them the day before.
Paan and Coconut Ladoo
Ingredients
Filling
- 2 tsps rose syrup
- 1 tsp rose petals
- 2 tbsps Tutti Frutti mix
- 2 tsps desiccated coconut
- 4 glace cherries
Coconut Paan Mix
- 4 Paan leaves aka Betel leaves
- 90 ml condensed milk
- 1/2 tsp ghee
- Half of 1.5 cups desiccated coconut
- 1/4 tsp cardamom powder
- Green Food colouring
Garnish
- Sugar coated fennel seeds (variyali pipi)
- 3 Glace cherries cut into little pieces
- 15-18 Silver coated Elaichi seed ( cardamom seed) Optional
Instructions
- Get your ingredients ready
- In a mini food chopper/processor, grind together the ingredients for the filling. This is the tutti frutti, desiccated coconut, cherries, rose petals and rose syrup. This will form a vibrant pink paste, which will be the filling for your mithai. Set this aside.
- In the same processor blitz the Paan leaves ( betel leaves). Add in the condensed milk and blitz to form a green puree. For that extra colour add in some green food colouring
- In a stainless steel pan , heat 1/2 tsp of ghee then add in 1 1/2 cups of the desiccated coconut. Toast this for about 10 minutes on low heat. Keep stirring to avoid the mixture from sticking to the bottom of the pan or from burning. You want the coconut to have some colour. Add in the 1/4 tsp cardamom powder when toasted.
- Combine the green Paan mixture with the toasted desiccated coconut to form the outside of your mithai. Let this cool a bit so you can handle the mixture with your fingers.
- Take about a heaped teaspoon of the Paan mixture and form a little pancake, about 5 cm wide. You want it thin enough to be a bit agile but thick enough so it does not crack when forming a ball. About 0.5cm thick.
- Place about 1/4 tsp of the rose filling in the middle.
- Gently pinch the corners of the mithai to form a ball.
- Continue until the mixture is finished *see notes
- Coat the top of the mithai with some variyali pipi (sugar coated fennel), a chopped cherry and a silver coated cardamom seed (elaichi)
- You can store them in the fridge or have them at room temperature
Notes
Want another Diwali Mithai recipe? Try this perfectly textured and tested Chocolate Barfi recipe.
