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    Home » Desserts » Paan Coconut Ladoo recipe

    Published: Aug 25, 2020 · Modified: Oct 30, 2020 by sushma iyer · This post may contain affiliate links

    Paan Coconut Ladoo recipe

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    pin image of paan laddu

    An absolutely no cook and easy to put together this Paan Coconut Ladoo gets ready in just 10 mins start to finish and can be had instantly!!! No Waiting whatsoever

     ladoos stacked on each other sitting on a blue rim bowl

    It is that time of the year, when every household in India is getting ready for the festive season - be it from cleaning the house to cooking elaborate meals to making offerings for deities.

    And I understand you are often pressed on time.

    That is exactly why I am sharing an absolutely effortless coconut ladoo recipe today.

    Why make this recipe?

    1. Super easy to make - A no cook or no bake recipe.
    2. No skill needed which means anyone from the family can make this so YOU are free to take some rest or do any other chore.
    3. You just need 2 basic ingredients - add any flavourings of choice to make a customised collection.
    4.  Can be consumed instantly when made - No chilling or waiting time.
    5. Easy to store and transport or pack into gift boxes.

    In fact, to make your life even easier you can check this comprehensive guide on 23 Indian Sweets that you can make in under 30 minutes if you like for some ideas other than this Paan Coconut Ladoo recipe.

    Ingredients Needed:

    ingredients needed to make the ladoos

    Ingredient Notes:

    1. Desiccated Coconut: You absolutely need desiccated coconut for this recipe. You cannot use Fresh Coconut here, if you wish to use fresh coconut then just stir it in the pan for few minutes till all the moisture is dried out. In that case it won't be a no cook recipe.

    Step by Step Instructions:

    Step 1: Prepare the Filling

    Chop the nuts and add it to the gulkand mixture (pic 1-2), mix and set aside (pic 3)

    adding nuts to the gulkand

    Step 2: Prepare the Ladoo Mixture:

    In a blender add the chopped betel leaves, condensed milk, green food colour and blend together. Add some water if need be and blend till homogenous (pic 4-6).

    Transfer the blended mixture to the desiccate coconut and combine until everything is mixed and the coconut mixture holds its shape together when pressed between your palms (pic 7 - 9).

    a collage of steps to make the ladoo

    Step 3: Shape the Laddus

    Grease your palms with some ghee. Take a small portion of the mixture say about 1 to 1.5 tbsp and press together to make a roundel.

    Flatten it out and add a little gulkand filling from step 1.

    Bring the edges together to seal the filling and give it a round shape to make laddu (pic 10 -12).

    Repeat the steps from 10 to 12 till all the mixture is used up.

    Finally roll the ladoo in some desiccated coconut mix to coat it and then store in air tight container.

    This recipe is totally inspired by my friend Manali's Paan Coconut Laddus; that I had bookmarked ages back.

    half portion of the laddu showing the texture and the filling inside placed on top of few other ladoos

    Recipe Tips:

    1. While blending the paan leaves and condensed milk, just add a little water to bring it together. Water is used just to make the grinding part easier. 
    2. In case you feel that the mixture has become too watery then you can add more desiccated coconut to compensate it and if it is too dry to roll it into a laddu shape then add a tsp of water to bring it together.
    3. You can also use other ingredients like - tutti fruiti, fennel seeds etc as part of your filling or completely skip the filling too if you do not like it.
    4. This coconut ladoo recipe won't work if you are using fresh shredded coconut. In that case just dry roast them in a pan until the moisture is dried out and then use.

    Recipe FAQ's

    Can I use Fresh or Frozen Coconut to make this recipe?

    Yes you can but not directly. You will have to either dry roast it in the pan or roast with a tbsp of ghee until the moisture is dried out and only then use. In that case it won't be called a no-cook recipe.

    How long can I store this Paan Coconut Ladoo?

    You can store this in an air tight container for upto 1 week.

    Can I use this recipe to make any other variations?

    Yes absolutely. The two basic ingredients that you need is desiccated coconut and condensed milk. Then add any flavouring agents of your choice to make a customised collection. I have a Rose Coconut Ladoo variation on the blog using the same method.

    Related Sweets Recipes:

    1. Rose Coconut Ladoo
    2. Milk Powder Burfi
    3. Butterscotch Peda

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    Liked this recipe?Let us know by giving it a star rating
    ladoos stacked on each other sitting on a blue rim bowl
    Print
    4.5 from 4 votes

    No Cook Instant Paan Coconut Laddu

    Paan Coconut Laddu is an instant no-cook version of an Indian sweet that is flavoured with Paan (Betel leaves) and coconut perfect for any festivities.
    Course Dessert
    Cuisine Indian
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 ladoos
    Calories 125kcal
    Author Sushma Iyer

    Equipment

    • Blender
    • Mixing bowls and spoons
    • Spatula

    Ingredients

    • 1 cup Desiccated coconut
    • 4 Paan leaves
    • 1/4 tin Condensed Milk
    • drop of green food colour
    • 1/4 cup Water (refer notes)
    • 3 tbsp Gulkand
    • 2 tbsp Mixed nuts chopped
    • more desiccated coconut to roll

    Instructions

    • Take chopped mixed nuts of your choice and add it to the gulkand. Combine together and keep it aside.
    • Chop the paan leaves and transfer it to a blender. Add the condensed milk and green food colour. Blend until combined. Add little water at a time and blend until it is homogenous.
    • Add this blended mixture to the desiccated coconut and combine until well mixed. 
    • Grease your palms with some ghee. Take a small portion of the coconut paan mixture and make a roundel. Flatten it out. Stuff some gulkand filling in the centre and again shape it back to a laddu.
    • Repeat the process until all the mixture is used up.
    • Finally, roll the laddus onto some desiccated coconut spread onto a plate and store in an air tight container.

    Video

    Notes

    1. Use just enough water to grind the mixture. In case you feel the mixture has become too watery then you can add more desiccated coconut to compensate it and if it is too dry to roll it into a laddu shape then add a tsp of water to bring it together.
    2. You can also use other ingredients like - tutti fruiti, fennel seeds etc as part of your filling or completely skip the filling too if you do not like it.
    3. This recipe won't work if you are using fresh or frozen shredded coconut. In that case just dry roast them in a pan until the moisture is dried out and then use.

    Nutrition

    Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 119mg | Fiber: 2g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages
     

    UPDATE: This recipe was first posted on FEB 28, 2018. Now updated to add step by step tutorial with photos and recipe tips and FAQ's

    « Dilpasand|Coconut Buns
    Ladi Pav Recipe (Eggless Dinner Rolls) »

    Reader Interactions

    Comments

    1. RB says

      November 25, 2020 at 6:17 am

      5 stars
      They are super easy and taste yum. I don't see here option of posting photo else would have done that. Thank you.

      Reply
      • sushma iyer says

        November 25, 2020 at 8:50 pm

        That is awesome RB. So glad to know that you liked it. You can always send your email through Instagram, Facebook or my email address. Thank you

        Reply
    2. Padmini says

      September 01, 2020 at 3:28 pm

      5 stars
      Laddoo looks yummy with the attractive green colour. Easy recipe

      Reply
      • sushma iyer says

        September 05, 2020 at 10:55 am

        Yay!! That is awesome Padmini.. Glad to know that you liked them.. Thank you 🙂

        Regards
        Sushma

        Reply
    3. Preeti says

      September 01, 2020 at 3:02 am

      5 stars
      Awesome ladoo. It looks so yummy. Recipe is also easy and quick. I really love this recipe. I try this recipe as soon as possible.

      Reply
      • sushma iyer says

        September 01, 2020 at 2:07 pm

        Hi Preeti..

        That is awesome.. Yes indeed an easy peasy recipe. Glad to know that you liked it.. Thank you for sharing your thoughts with us.. Can't wait to see your amazing trial on this <3

        Regards
        Sushma

        Reply
    4. Vibha says

      January 09, 2019 at 2:13 pm

      Recipe looks good
      But when I made with just dessicated coconut and condensed milk
      I felt coconut dryness...
      Are laddoos supposed to be dry or should have moist coconut?

      Reply
      • sushma iyer says

        January 10, 2019 at 9:26 am

        Hi Vibha..

        That's surprising vibha.. because I felt the moistness from the condensed milk and paan masala is just enough to keep the laddus moist. And no we do not use moist coconut to make these laddus it has to be dry only.

        Even if one wishes to use fresh coconut it is recommended to first dry roast it on low flame to remove the moistness only then you would be able to make laddus..

        Maybe next time you can try adding just a bit more of condensed milk and see how it goes.

        Regards
        Sushma

        Reply

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