Usually, we enjoy traditional meetha paan, but that day I wanted to create something different, something festive yet easy to make at home. That is when these soft, fragrant paan ladoos were born in my kitchen.
The beautiful aroma of betel leaves, cardamom, and gulkand instantly filled the room. Each bite tasted refreshing, sweet, and comforting. My family loved the unique flavour, and it quickly became one of our favourite homemade sweets. Even those who normally do not eat paan enjoyed these ladoos.
What makes this Paan Ladoo recipe special is that it requires no cooking and uses simple ingredients. Moreover, it is beginner-friendly and perfect for festivals, celebrations, or even as an after-meal treat. The combination of coconut, condensed milk, and gulkand creates a soft texture and rich flavour.
Now, I love making these paan ladoos during festive seasons and family gatherings. They always bring smiles and add a special touch to the occasion. I hope this recipe brings the same joy and sweetness to your home as it does to mine.
❤️ Why You Will Love This Paan Ladoo Recipe
- No cooking required
- Ready in just 25 minutes
- Perfect after-meal sweet
- Great for festivals and gifting
- Beginner-friendly recipe
Moreover, these ladoos are egg-free and completely vegetarian, making them suitable for many dietary preferences.
📝 Ingredients
For the Outer Paan Mixture:
- 8–10 fresh betel leaves (paan leaves)
- 1½ cups desiccated coconut
- ¾ cup condensed milk
- ½ teaspoon green cardamom powder
- 1 tablespoon saunf (fennel seeds), lightly crushed
For the Filling:
- 4–5 tablespoons gulkand
⏱ Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 5 minutes (optional light roasting)
- Total Time: 25 minutes
- Yield: 12–14 ladoos
- Difficulty Level: Easy
👩🍳 How to Make Paan Ladoo – Step-by-Step
Step 1: Prepare the Betel Leaves
First, wash the betel leaves thoroughly. Then pat them completely dry. Remove the thick stems and roughly chop the leaves. Blend into a smooth paste without adding water. If needed, add one teaspoon of condensed milk while blending.
Step 2: Prepare the Coconut Base
Next, gently dry roast the desiccated coconut in a pan for 2–3 minutes over low heat. This step enhances the flavor, but be careful not to brown it. Allow it to cool slightly afterward.
Step 3: Make the Paan Mixture
In a large mixing bowl, combine:
- Coconut
- Betel leaf paste
- Condensed milk
- Cardamom powder
- Crushed saunf
Mix everything well until a soft dough forms.
If the mixture feels sticky, add more coconut. On the other hand, if it feels dry, add a little condensed milk.
Step 4: Shape and Fill the Ladoos
Now, grease your palms lightly with ghee. Take a small portion of the mixture and flatten it. Add half a teaspoon of gulkand in the center. Carefully seal and roll into a smooth ladoo.
Repeat until all ladoos are shaped.
Finally, refrigerate for 20–30 minutes so they firm up beautifully.
✨ Optional Garnishes
- Roll in extra desiccated coconut
- Garnish with chopped pistachios
- Add edible silver leaf
- Sprinkle dried rose petals
These garnishes make the Paan Ladoo look festive and elegant.
💡 Expert Tips for Perfect Paan Ladoo
- Always use fresh and tender betel leaves.
- Make sure the leaves are completely dry before blending.
- Chill before serving for the best texture.
- Store in an airtight container in the refrigerator for up to 3–4 days.
🔄 Substitutions
- No gulkand? Use rose jam.
- No condensed milk? Mix milk powder with a little milk and powdered sugar.
- No saunf? Add a pinch of sweet paan masala (non-tobacco).
🌸 Serving Suggestions
Serve these Paan Ladoos chilled after meals, during Diwali celebrations, family gatherings, or festive occasions. They also make thoughtful homemade gifts.