Gulkand Filled Paan Coconut Ladoo

"Paan Coconut Ladoo - because it's time to make some Diwali sweets These instant coconut ladoo are rolled in desiccated coconut & filled with gulkand (rose petal preserve). Meetha paan (betel leaves filled with gulkand, fennel seeds) is often eaten as a mouth fresher after meals in India & is my absolute favorite! These ladoos have the same meetha paan flavor combined with coconut! This is one of the easiest sweets that you can make this Diwali!"
-- @cookwithmanali

Recipe Intro From cookwithmanali

Mouthwatering and perfectly presented, these are Paan coconut ladoo by @cookwithmanali
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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 8

Recipe Card


  • 1 cup + 2 tablespoons desiccated coconut
  • 1/2 cup sweetened condensed milk
  • 4 paan leaves, also known as betel leaves
  • 5 teaspoons gulkand, also know as rose petal preserve
  • 1 teaspoon ghee, also known as clarified butter
  • green food color, optional
  • more desiccated coconut, for rolling
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