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Gulkand Coconut Petha Ladoo Recipe

These instant coconut ladoo are rolled in desiccated coconut & filled with gulkand (rose petal preserve). Meetha paan (betel leaves filled with gulkand, fennel seeds) is often eaten as a mouth fresher after meals in India & is my absolute favorite! These ladoos have the same meetha paan flavor combined with coconut!

  • Prep time:
  • 10 minutes
  • cook time:
  • 5 minutes
  • serves:
  • 10 person

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Dessert

Tags

  • #Contest121
  • #Cookwithcoconut
Ingredients

Ingredients For Gulkand Coconut Petha Ladoo Recipe

Methods
  • 1. Take a blender and blend some paan leaves and make a thick paste.
  • 2. Grate the petha pieces with a grater and place it in a bowl. Mix desiccated coconut and paan leaves paste,few drops of green color mix it well. Now Coconut petha mixture is ready.
  • 3. Grease your hands with little ghee, take small portion from the coconut petha mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
  • 4. Bring the edges together and roll to form a ladoo. Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos. Gulkand Coconut Petha Ladoo are ready to serve.
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