Paan Laddu | Betel leaf Balls

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Paan Laddu is a delectable sweet made with betel leaves along with a few other ingredients.

Paan Laddu is made of all things good along with betel leaves. The festive season is here and it is customary to keep  betel leaves and arecanut slices  along with fruits as an offering to the Lord.  The  betel leaves may be later used to make this sweet dish.   I have earlier shared a banana betel milkshake using betel leaves. 

Betel leaves aids in digestion and is usually chewed after meals with a filling of arecanuts and slaked lime. It is called as paan. The paan is made of varied kind  with a filling of any of these substances; saunf, cherries, dates, menthol, sugar, saffron, cardamom etc  

What goes into Paan laddo ?

• Condensed milk : Use any brand of  200 grams of condensed milk.
• Betel leaves : You may use the fresh ones or the used ones for pooja.
• Desiccated coconut : It is quite common to grate and use the dry copra. However, you may use the store bought coconut shredding.
• Dates : Taste enhancers
• Cashewnut : Another ingredient which gives taste to the dish. You may add other nuts.
• Cardamom powder : Indian sweets seems to be incomplete without it.
• Ghee : It is used in all sweet dishes

The easy peasy dessert 

Grind dates and cashew nut pieces together and keep it aside. Wash the betel leaves, pat dry and remove the mid-line. We need to grind the betel leaves and condensed milk together. In a thick bottom pan, add the betel and condensed milk mixture. Keep stirring. Put ghee to it. Once it thickens, put the dates and cashew powder you had prepared. Mix well. Finally, add cardamom powder and switch off the flame. Make small balls and serve. If storing for more than two days, keep it in the refrigerator.

Evergreendishesdev

Paan Laddu

5 from 6 votes

Paan Laddu is a unique sweet made with betel leaves. It is a good way to make use of the betel leaves after festivities.

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 12 small balls

Course: evening snacks

Cuisine: karnataka

Ingredients Equipment Method Notes

Ingredients

  

• 200 grams condensed milk
• 7 betel leaves
• 1/2 cup desiccated coconut
• 4 dates
• 4 cashew
• 1/4 teaspoon cardamom powder
• 2 teaspoon ghee

Equipment

• 4 small bowls
• 1 thick bottom pan
• 1 ladle

Method

 

1. Grind dates and cashew nut together, keep it aside.
2. Remove the mid-line of the betel leaf. Grind it along with condensed milk.
3. In a thick bottom pan, put the betel mixture and desiccated coconut, keepstirring.
4. add two teaspoon of ghee.
5. Once it thickens, put the dates mixture along with a little cardamom powder, mix it well and remove from flame.
6. Make small balls and keep them in an air-tight container.

Notes

Keep it in the refrigerator if you are storing for over two days.

If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing all a happy festive season.