Paan coconut ladoo

Ingredients:

Condensed milk - 400 gms

Desiccated coconut - 250 gms

Cardamom (elaichi) powder - a pinch

Beetel leaves (paan) - 5

Edible green colour - A pinch (Optional)

Desiccated coconut -  for rolling

Ghee - for greasing

Dry fruits (cashew , walnut , pistachios , almonds) - 2 tbsp chopped 

Method:

1) Roll the paan leaves together and finely chop them.

2) Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well.

3) Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. 

4) Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it.

5) Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3 to 4 minutes.

6) Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place dryfruits mixture inside and roll between your hands into balls like ladoos.

7) Roll the ladoos in desiccated coconut and keep aside.

Tasty ladoos are ready to be served.

Note:

1) Dry betel leaves can also be added.

2) Gulkand can also be stuffed.