PREPARATION

1. In a mixing bowl, add 360 grams wheat flour, 110 milliliters ghee and mix it well.

2. Add 100 milliliters milk and knead it into a smooth soft dough

3. Take some mixture from dough and roll it into a ball.

4. Heat sufficient ghee in a heavy skillet and deep fry these until it turns golden brown and crispy.

5. Cool for 15 - 20 minutes.

6. Crush the ladoos in a blender, add 2 teaspoons cardamom powder, 1 teaspoon nutmeg powder, 2 tablespoons almonds, 2 tablespoons cashews and blend wel.

7. Transfer this mixture into a bowl and keep aside.

8. Heat 110 milliliters ghee in a pan, add 300 grams jaggery and stir continuously until the jaggery is melted. Bring it to a boil.

9. Transfer this into the ladoo mixture and mix it well.

10. Now, take some mixture in your hand and roll it into a ball.

11. Roll it on poppy seeds so the ladoo is fully covered.

12. Serve or store in a airtight container.

Paan Coconut Ladoo

Servings - 3 - 4

INGREDIENTS

Betel leaves - 8

Condensed milk - 380 grams

Organic food color - 2 drops

Ghee - 2 teaspoons

Coconut - 200 grams

Gulkand