Paan Gulkand Balls combines a paan-flavoured mixture with a sweet coconut mixture. The paan mix is typically made by blending betel leaves with gulkand and other flavouring ingredients, creating a green, fragrant paste. The ladoo mix involves roasting desiccated coconut and combining it with paan gulkand mix, sweetened condensed milk and cardamom to form a dough-like consistency.
Indian cuisine is renowned for its rich and diverse flavours and ingredients. Among the countless sweets that tantalize taste buds across the subcontinent, Paan Gulkand Ladoo stands out as a unique and delectable treat. These bite-sized delights are a fusion of traditional paan, gulkand, and the warmth of homemade laddoos
Paan Gulkand Balls is a relatively simple recipe that combines the traditional flavours of paan and gulkand. It strikes a perfect balance between sweet and refreshing, making it an ideal choice for various occasions. The recipe allows for customization, letting you adjust the sweetness and flavour according to your preference. Additionally, the homemade aspect of this dessert adds a personal touch that store-bought sweets cannot replicate.
About the recipe
These paan gulkand balls have a texture similar to a truffle or halwa. Melt in mouth and silky! To make the final Paan Gulkand Balls, a portion of the mix is rolled into smooth, small, bite-sized balls. The result is a sweet treat that marries the refreshing essence of paan, the sweet and floral notes of gulkand, and the rich texture of a traditional ladoo.
These ladoos can be made during festivals, special occasions, and as a delightful after-meal dessert due to their unique combination of flavours and cultural significance. These ladoos will be loved for their sweet and aromatic taste, making them a favourite among those who appreciate the diverse and delicious world of Indian sweets.
Why you will love these Paan Gulkand Balls?
Unique Flavor Profile: Paan Gulkand Balls combine the refreshing and aromatic flavours of paan leaves (betel leaves), the sweetness of gulkand (rose petal jam), desiccated coconut, condensed milk, and the crunchiness of nuts. The result is a unique, mouthwatering treat that offers a perfect blend of sweet and refreshing notes.
Cultural Significance: Paan is an integral part of Indian culture, often associated with hospitality and celebrations. Gulkand, made from rose petals, is renowned for its cooling properties and has been used in traditional recipes for many years. Combining these two elements in a ladoo encapsulates a cultural experience in a single bite.
Occasion-Friendly: Paan Ladoo is versatile and can be served on various occasions. Whether it’s a festive celebration, a family gathering, or a special event, these laddoos add a touch of elegance to any dessert spread.
Homemade Goodness: The joy of making these ladoos at home adds a personal touch to the sweet experience. The satisfaction of creating something delicious from scratch is a big part of the love people have for Paan Gulkand Ladoo.
How to make Paan Gulkand Balls?
Wash and clean the paan leaves. Remove the stems and blend the leaves with milk to make a smooth paan paste.
In a non-stick pan, add the desiccated coconut and roast it on low heat until it turns light brown. Make sure not to overcook it.
Add the paan paste, gulkand, and sweetened condensed milk to the roasted coconut. Mix well.
Add cardamom powder and chopped nuts to the mixture and mix well.
Cook the mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan. This should take about 10-15 minutes.
Remove the mixture from the heat and let it cool slightly. It should be cool enough to handle but still warm.
Grease your hands with ghee, take a small portion of the mixture, and shape it into small ladoos or balls.
Repeat the process with the remaining mixture.
Roll the balls in desiccated coconut.
Allow the ladoos to cool completely before storing them in an airtight container in the refrigerator. They will firm up as they cool.
Tips & Suggestions
Fresh Ingredients: Use fresh betel leaves and good-quality gulkand to enhance the flavour of the ladoos.
Consistency: The mix should be cooled down enough to handle but still warm when combined with the paan mix.
Storage: Store the balls in an airtight container in the refrigerator. They stay fresh for about a week.
Variations: You can experiment with variations by adding tutti frutti, fennel seeds, dried rose petals, or even a hint of saffron for an extra layer of flavour.
Presentation: You can roll the outer layer of these paan gulkand balls in chopped nuts.
Frequently asked questions
These ladoos typically stay fresh for about a week when stored in an airtight container in the refrigerator.
Yes, the sweetness of these paan ball mix can be adjusted by varying the amount of sweetened condensed milk used in the recipe. You can make it sweeter or less sweet based on your taste.
While it’s possible to make a larger batch and store them in the freezer, it’s essential to use airtight, freezer-safe containers. Thaw them in the refrigerator before serving.
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Paan Gulkand Balls | Betel Leaves Ladoo
- 8 Paan / Betel Leaves
- 1 + 1/4 cup Unsweetened Desiccated Coconut
- 1/2 cup Gulkand (Rose Petal Jam)
- 1/4 cup Milk
- 1/4 cup Condensed Milk
- 1/2 tsp Cardamom Powder
- 3 tbsp Chopped Nuts almonds, cashews or pistachio
- 1 tsp Ghee for greasing hands
- Wash and clean the paan leaves. Remove the stems and blend the leaves with milk to make a smooth paan paste.
- In a non-stick pan, add 1 cup of unsweetened desiccated coconut and roast it on low heat until it turns light golden brown. Make sure not to overcook it.
- Add the paan paste, gulkand, and sweetened condensed milk to the roasted coconut. Mix well.
- Add cardamom powder and chopped nuts to the mixture and mix well.
- Cook the mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan. This should take about 10-15 minutes.
- Remove the mixture from the heat and let it cool slightly. It should be cool enough to handle but still warm.
- Grease your hands with ghee, take a small portion of the mixture, and shape it into small ladoos or balls.
- Repeat the process with the remaining mixture.
- Roll the balls in the remaining desiccated coconut.
- Allow the ladoos to cool completely before storing them in an airtight container in the refrigerator. They will firm up as they cool.