Paan Ladoo | Easy Paan Ladoo Recipe | Paan Coconut Ladoo

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The world of culinary delights is constantly evolving, presenting us with innovative and unique combinations of flavors that push the boundaries of traditional cuisine. One such extraordinary fusion is the Paan Ladoo, a mouthwatering concoction that seamlessly marries the traditional Indian flavors of paan with the beloved Indian sweet, ladoo.

Paan, a betel leaf preparation often enjoyed after meals for its digestive and refreshing properties, holds deep cultural roots in India. It’s a customary offering in many religious and social gatherings. On the other hand, ladoos are quintessential Indian sweets, enjoyed during celebrations and festivals.

The creation of Paan Ladoo is a harmonious blend of these two iconic elements, resulting in a unique treat that resonates with traditional values while offering a novel culinary experience.NORTH-INDIAN-KITCHEN


Ingredients we use in this recipe

To craft the delectable Paan Ladoo, several key ingredients come together in a symphony of flavors:

Betel Leaves (Paan Patta): The heart of the dish, these leaves lend their distinctive aroma and earthy taste.

Gulkand (Rose Petal Jam): Adding sweetness and a hint of floral essence, gulkand complements the paan’s flavors.

Desiccated Coconut: This ingredient enhances the overall texture and flavor, contributing a pleasant tropical note.

Fennel Seeds: These aromatic spices elevate the flavors, infusing warmth and depth.

Edible Supari (Areca Nut) and Cherries (Optional): For an authentic touch, some variations include these traditional paan ingredients.

Preparation of Paan Ladoo

Creating Paan Ladoo is an art that requires precision and a discerning palate:

  • Firstly take a blender jar and add 2 readymade normal sweet paan which contains gulkand, betel nuts, cardamoms and other ingredients in it.NORTH INDIAN KITCHEN
  • Now add 1bowl dessicated coconut powder.NORTH INDIAN KITCHEN
  • Append 3 teaspoon sugar.NORTH INDIAN KITCHEN
  • Add 1/4 teaspoon green food color.NORTH INDIAN KITCHEN
  • Pour 2 teaspoon rose water. It’ll enhance the flavor and fragrance of ladoo.NORTH INDIAN KITCHEN
  • Blend the whole mixture until it become in smooth texture.NORTH INDIAN KITCHEN
  • Now form the balls of prepared mixture.NORTH INDIAN KITCHEN
  • To coat the ladoos take 1 bowl coconut, 1bowl colorful fennel & 1bowl crushed rose petals.NORTH INDIAN KITCHEN
  • Take prepared ladoos and coat it respectively.
  • Your paan ladoos are ready to serve.NORTH INDIAN KITCHEN


Serve Paan Ladoo and enjoy with your near & dear ones. It can be served cold.

Expert Tips

Quality Ingredients Matter: Use fresh and high-quality betel leaves, as they are the core of this treat. Also, opt for premium gulkand, flavorful dry fruits, and aromatic spices to ensure a well-balanced flavor profile.

Blanching Betel Leaves: When blanching the betel leaves, be careful not to overcook them. The goal is to soften them slightly while retaining their vibrant green color. After blanching, ensure the leaves are thoroughly drained and finely chopped.

Flavor Infusion: Allow the mixture to rest for a short while before forming ladoos. This gives time for the flavors to meld, creating a more harmonious taste.

Ladoo Size: Keep the ladoos bite-sized for easy consumption. Aim for uniform sizes to ensure even cooking and a consistent eating experience.

Rolling Technique: Apply a light touch while forming the ladoos to avoid making them too dense. Gently roll between your palms to create smooth, round shapes.

Garnishing Techniques: If using edible supari or cherries, strategically place them on the surface of the ladoos for an appealing presentation. For a finishing touch, lightly sprinkle desiccated coconut over the ladoos.

Storage: Store Paan Ladoo in an airtight container to preserve their freshness. If you live in a warm climate, consider refrigerating them, as the condensed milk can make them soft.




Q.  What is Paan Ladoo?

A. Paan Ladoo is a unique Indian dessert that combines the flavors of paan (betel leaves) with the sweetness of ladoo, a traditional Indian sweet. It’s made by blending blanched betel leaves, gulkand (rose petal jam), dry fruits, spices, and condensed milk to create a flavorful and aromatic treat.


Q. Can I use any type of betel leaves for making Paan Ladoo?

A. While there are different varieties of betel leaves, it’s recommended to use the standard betel leaves that are commonly used for paan preparations. These leaves have a distinct flavor and aroma that contribute to the characteristic taste of Paan Ladoo.


Q. Is gulkand necessary for making Paan Ladoo?

A. Gulkand adds a sweet and floral note that complements the earthy flavors of paan. It’s a traditional component of Paan Ladoo, but you can adjust the amount based on your taste preferences. If you prefer a less sweet version, you can reduce the amount of gulkand or omit it altogether.


Q. Can I customize the dry fruits and nuts in the recipe?

A. Absolutely! Feel free to customize the types of dry fruits and nuts you use based on your preferences. Popular choices include cashews, almonds, and pistachios. These ingredients contribute to the texture and nutty richness of the ladoos.


Q. Is the use of condensed milk mandatory?

A. Condensed milk serves as both a sweetener and a binder in the recipe. If you’re looking for alternatives, you can explore options like khoya (reduced milk) or jaggery syrup, but these might alter the texture and taste of the final product.


Q. How do I prevent the ladoos from becoming too dense or dry?

A. To prevent the ladoos from becoming overly dense, avoid pressing too hard while shaping them. Gently roll the mixture between your palms to create smooth, round shapes. If the mixture appears too dry, you can add a small amount of condensed milk to achieve the desired consistency.


Q. Can I make Paan Ladoo ahead of time? How should I store them?

A. Yes, you can make Paan Ladoo ahead of time. Store them in an airtight container to maintain their freshness. If you live in a warm climate, consider refrigerating the ladoos, as the condensed milk can soften at room temperature.

Enjoyed this recipe? Then Try our Other Dessert Recipes

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Bengali Rasgulla

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Paan Ladoo

North Indian Kitchen
Paan Ladoo is a yummy and easy to make dessert. So refreshing dessert liked by all age groups.
How You Like This Recipe?
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine Indian
Servings 7
Calories 125 kcal


Bowl (medium-sized)
Mixer Grinder


  • 2 readymade Paan
  • 1 bowl Coconut powder
  • 3 teaspoons Sugar
  • ¼ teaspoon Green Food Color
  • 2 teaspoons Rose Water

For Coating

  • 1 bowl Coconut powder
  • 1 bowl Colorful Fennel
  • 1 bowl Rose Petals(crushed)


  • Firstly take a blender jar and add 2 readymade normal sweet paan which contains gulkand, betel nuts, cardamoms and other ingredients in it.
    2. Now add 1bowl coconut powder.
    3. Append 3 teaspoon sugar.
    4. Add 1/4 teaspoon green food color.
    5. Pour 2 teaspoon rose water. It'll enhance the flavor and fragrance of ladoo.
    6. Blend the whole mixture until it become in smooth texture.
    7. Now form the balls of prepared mixture.
    8. To coat the ladoo take 1 bowl coconut powder, 1bowl colorful fennel & 1bowl crushed rose petals.
    9. Take prepared ladoo and coat it respectively.   
    Your Delicious Paan Ladoos are Ready



  • You can add dry fruit as per your licking.
  • If you want to eat cold paan ladoo then refrigerate them for sometime.
  • Use fresh readymade paan. 
Nutrition Facts
Paan Ladoo
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Paan Coconut Ladoo, Paan Ladoo
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