Servings - 8 to 10

Ingredients:  

• 11/4 cup unsweetened desiccated coconut 

• 100-150 g sweetened condensed milk 

• 4 paan leaves (betel leaves), chopped 

• Gulkand (rose petal preserve) 

• 2 teaspoons ghee (clarified butter) 

• Green food colouring (optional) 

• Extra desiccated coconut for coating  

Method: 

1. Add the chopped paan leaves, condensed milk, and green food colouring if desired to a mixer or food processor. 

2. Blend until smooth and well combined. 

3. Heat 1 teaspoon ghee in a pan over medium heat.  

4. Add the desiccated coconut and roast on low heat for 2-3 minutes. 

5. Pour in the paan and condensed milk mixture. Mix well.  

6. Cook for 2 more minutes on low heat. 

7. Add 1 teaspoon ghee and stir until the mixture thickens. 

8. Remove from heat and let it cool slightly. 

9. Take a small portion of the mixture and flatten it. 

10. Place ½ -1 teaspoon of gulkand in the centre. 

11. Bring the edges together and roll into a smooth ladoo. 

12. Coat each ladoo with desiccated coconut. 

13. Repeat with the remaining mixture and refrigerate the ladoos until ready to serve or serve immediately.