I strongly believe that everyone deserves a nice meal and every meal deserves, guess what??……A nice dessert!! Having something sweet or at least a mouth freshener after the food gives a finishing touch to the food. Paan (Betel Leaf) is one such mouth freshener which is widely popular among Indians. Paan is prepared by wrapping the betel leaf around several ingredients like fennel Seeds, grated coconut, Gulkand, Cardamom, Clove, Chuna (Lime), Supari (Areca nut), Kattha (Catechu) etc. Paan gives a great juicy flavour and refreshing fragrance in mouth due to herbs and spices used in it. However, some people don’t like Paan because of its contents like Chuna (may burn the tongue if not diluted properly or cause stones in body if taken excessively), Kattha (causes long lasting stains on the clothes and may cause low blood pressure a.k.a. hypotension in some people) and Supari (that may cause gum irritation, tooth decay and can lead to mouth cancer in some extreme cases). Also, since most people buy Paan from local vendors, the hygiene of the ingredients is not always reliable. These problems turn people away from the delicious flavour of Paan and unfortunately, eating Paan leaf in its raw form isn’t much fun. Therefore, we need to find a way to enjoy the goodness of Paan while leaving behind then problems mentioned above. So today I am going to tell you a recipe that is a fusion between sweets and mouth freshener. This innovative dessert lets you enjoy the taste of Paan in the form of Laddoo without worrying about the complications of the regular Paan. So here it goes…

Ingredients:

• 5- Paan/Betel leaves (washed and finely chopped)
• 200gm – Sweetened condensed milk
• 2 Cups- Desiccated coconut powder
• 1/4 cup- Dry fruits (Cashews, Pistachios and Almonds)
• 1/4 cup- Gulkand (Sweetened rose Petals)
• 2 Table spoons- sugar coated fennel seeds
• Edible green colour (Optional)

Method :

• Finely chop dry fruits and mix with Gulkand. Your filling is ready.
• Heat a heavy bottomed pan.
• Add sweetened condensed milk and chopped Paan leaves. Cook for 3-5 minutes on medium- low flame. Add 2-3 drops of edible green colour which is optional.
• Then add desiccated coconut powder and mix well, cook on low flame until mixture thickens. Turn off the flame and keep the mixture aside.
• Take a small portion of the mixture on your palm and flatten it, now put 1 tea spoon Gulkand filling with a pinch of sugar coated fennel seeds in the center and bring the edges together and roll it into a ball.
• Roll these balls over desiccated coconut powder and your “Paan Ladoos” are ready to be served.
• Store in an air tight container in refrigerator.

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