Betel leaves ladoo
Betel leaves ladoo

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, betel leaves ladoo. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

#paan #laddu #recipes #dessert In this recipe I show you how to make paan ke laddu recipe at home. Paan is known as betel leaf which is very popular in. Coconut Ladoos are one of the sweets that can very easily be made for any festival.

Betel leaves ladoo is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Betel leaves ladoo is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook betel leaves ladoo using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Betel leaves ladoo:
  1. Make ready 6/10 betel leaves(paan)
  2. Prepare 2 tbsp Gulkhand
  3. Make ready 1 cup condensed milk
  4. Take 2 tbsp dry fruit(cashew, almonds, walnuts)
  5. Get 1 tsp Cardamom(powder)
  6. Take Ghee
  7. Take Green food colour optional
  8. Take 1 cup desiccated coconut
  9. Prepare 1/2 cup desiccated coconut to roll the ladoo

Betel leaves are a tender green with a fragrant aroma and a slightly bitter taste. The following are wonderful substitutes: perilla leaves, shiso leaves, grape leaves, spinach. The heart-shaped leaf shown here, one of several atypical edible leaves out there, is enormously popular in Thai and Indian cuisines, and is worthy of a place in your culinary lexicon. Betel leaves or vethalai are used traditionally in India for making paan.

Steps to make Betel leaves ladoo:
  1. To a food processor, add chopped paan leaves and condensed milk.
  2. Pulse till well both are well combined. Set aside.
  3. Heat ghee in a deep pot on medium heat.
  4. Once ghee is hot, add desiccated coconut and dry fruit powder and roast for 2-3 minutes on medium-low heat.
  5. Add the condensed milk – paan mixture  and stir to combine. Cook for another 2 minutes on low heat, mixture will thicken. Remove from heat and let the mixture cool down a bit.
  6. Grease your hands with little ghee, take small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
  7. Bring the edges together and roll to form a ladoo.
  8. Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
  9. Store these Paan Coconut Ladoo in the refrigerator and enjoy!

It's widely used all over the country for this purpose and in the south, it's also considered auspicious and makes it's way into. Those leaves are devoid of the fragrance that these have and that's the beauty of this special In fact, Betel leaf is Trau. Betel leaves are a symbol of prosperity. All pujas or worships and ceremonies include the fresh Betel leaves. The Betel leaves used in the puja should not have any defect, which means, Betel leaves.

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