Paan Laddu And Peda/ Betel leaf flavoured sweet
Paan laddu or peda. A delicious sweet with the flavour of mitha paan. If you like the taste and aroma of mitha paan, then I am sure you will love this easy to make homemade sweet.
Equipment
- 1 Mixer grinder
- 1 Wok or Pan
- 1 Spatula
- 2 Plate
- 1 Mould Optional
Ingredients
- 1 cup Khoya/mawa or dried/evaporated milk
- 5-6 Paan leaves Small
- 1 tbsp Gulkand or rose petal
- 1/4 Cup Milk
- 1 tbsp Fennel seeds or sounf
- 1 cup Grated coconut
- 1/2 cup Sugar Rose essence
- 1/2 tsp Rose essence
- 1 tsp Cardamom powder
- 1/3 cup Almond
- 2-3 drops Green food color
- Desiccated coconut AS required
Instructions
- Wash the paan or betel leaves well. Remove the stalk. Make small pieces. Watch video recipe below the recipe card. I have used small sized paan leaves, if you are using large sized leaves 3-4 leaves.
- In a blender jar add fennel seeds or sounf, small pieces of paan leaves, khoya/mawa or dried/evaporated milk, coconut, sugar, gulkand and milk.
- Blend to make a smooth paste. At first I used 1/2 cup grated coconut. But after tasting used half cup more for better taste. Transfer the mixture in a heavy bottom or nonstick pan. Cook on low heat. Keep stirring and scrap the sides.
- Meanwhile grind almond to make coarse powder. Add ground almond in the pan. Also add 2-3 drop green food colour if using. This step is optional but green food color will give a lovely green color just like paan or betel leaf. Mix well.
- When the mixture about to dried up add cardamom powder and rose essence or rose water. Mix and cook till mixture comes together and becomes like a dough. Remove from heat.
- Let it cool down. Mash again to make smooth. To make laddu Spread desiccated coconut on a plate. Make small balls. Make small or large size balls according to your choice. Roll the balls on desiccated coconut and arrange on a plate. Your paan laddu is ready to serve.
- To make peda Grease a mould with ghee or clarified butter. Take a small portion and press gently on the mould. Make all the peda like this. Watch video recipe for details. If you don’t have mould just make balls and press lightly with your palm. Place little shredded almond or pistachio over it and enjoy.
Video
Notes
1. If you don’t want to use almond reduce the amount of sugar make it without almond. But almond will give a nutty flavour and enhance the taste.
2. Green food colour is optional. Used to give a wonderful paan or betel leaf like colour, you can skip if you want.
3. Add sugar according to your taste. Gulkand is very sweet so if you like less sweet then add little less sugar. Taste and adjust while cooking.
4. Always use sweet variety of paan or betel leaf like maghai paan or Calcutta paan type paan leaves.