Paan Coconut Sweet is a delicious dessert made of paan (betel) leaves, desiccated coconut and condensed milk. It’s a very refreshing sweet to have, after meals. The minty freshness of paan leaves mixed with the sweetness of condensed milk and coconut is something that you will relish! My husband and I both love to eat some paan after meals sometimes, and as we don’t get fresh sweet paan here in the US, we found this sweet as a best alternative for our cravings of paan.

I prepared this sweet for a Diwali get-together and my friends just loved it! I prepared this sweet once more last week, to submit for a contest in one of the food groups that I follow on Facebook. Believe me, before I could finish uploading the pictures of this dish on my PC after it was prepared, the dish was heartily consumed by my husband.

This is a very quick and easy recipe with just 3 basic ingredients- paan leaves (betel leaves), condensed milk and desiccated coconut. You can make it using a stuffing or without a stuffing–it tastes good either way, although stuffing adds a bit of more flavor. An instant recipe that takes hardly 10-15 minutes to prepare, that too without much of a hassle in the kitchen. This is a better alternative for all those who are living abroad and often miss eating the fresh paan that is easily available in every nook and corner of the streets of India. My husband and I are now fans of this new paan coconut sweet and we are enjoying it whenever we feel like eating something refreshing after meals.

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Paan Coconut Sweet Recipe:

Wash and tear the paan leaves into small pieces. Place them in a blender jar along with the condensed milk, and grind them into a smooth purée.

Heat a pan and add a teaspoon of ghee (clarified butter). When the ghee melts, add the desiccated coconut and roast it on low heat for about 2-3 minutes. If you are using the freshly grated coconut, make sure you roast it till there’s no moisture left in the coconut.




 

Add the paan purée to the roasted coconut and combine it well. Maintaining the heat in low, let it cook till the paan coconut mixture thickens.

You can also add some green food color at this stage, if you want it to be more appealing to the eye. Once, the paan coconut mixture gets thickened, turn the heat off and let it cool down.

Once the paan coconut mixture is cool enough to touch, grease your hands and take a small portion of the paan coconut mix into your hands. Keep a small piece of calcutta meetha paan in the centre and close it.

You can also use a piece of dates (khajoor), gulkand, green grapes or sweetened cherries as a stuffing. I wanted it to be a refreshing post-meal dessert, so I added the flavors of paan in the stuffing. But you can always be innovative to create your own flavors for the stuffing. After stuffing the ladoo, mould it into the desired shape.

I shaped some of them as ladoos, and some as regular conical paan. After shaping them roundly like ladoos, I rolled them in the desiccated coconut. I added some food color to the coconut before I rolled the laddos on it, to make them look pink and then placed a clove on top.

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I decorated the conical ones with silver vark and cherries to make them look natural and more like a paan. After moulding the sweet into desired shape, keep it in the refrigerator and serve it chilled.

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Print Recipe

Paan Coconut Sweet Recipe

Course

Desserts

Cuisine

Indian

Prep Time

5 minutes

Cook Time

10 minutes

Servings

pcs

Ingredients

• 4-5 fresh Paan/betel leaves
• 1/2 cup condensed milk
• 1 1/4 th cup desiccated coconut
• 1 tsp ghee/clarified butter
• green food color, optional
• 4 units of calcutta meetha paan for stuffing
• silver vark (optional)
• cherries for garnishing (optional)

Course Desserts Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Servings pcs Ingredients 4-5 fresh Paan/betel leaves 1/2 cup condensed milk 1 1/4 th cup desiccated coconut 1 tsp ghee/clarified butter green food color, optional 4 units of calcutta meetha paan for stuffing silver vark (optional) cherries for garnishing (optional)

Recipe Notes

• Wash and tear the paan leaves into small pieces.
• Place them in a blender jar along with the condensed milk, and grind them into a smooth purée.
• Heat a pan and add a teaspoon of ghee (clarified butter). When the ghee melts, add the desiccated coconut and roast it on low heat for about 2-3 minutes. If you are using the freshly grated coconut, make sure you roast it till there’s no moisture left in the coconut.
• Add the paan purée to the roasted coconut and combine it well. Maintaining the heat in low, let it cook till the paan coconut mixture thickens.
• You can also add some green food color, if you want it to be more appealing to the eye. Once, the paan coconut mixture gets thickened, turn the heat off and let it cool down.
• Grease your hands and take a small portion of the paan coconut mix into your hands. Keep a small piece of calcutta meetha paan in the centre and close it.
• You can also use a piece of dates (khajoor), gulkhand, green grapes or sweetened cherries as a stuffing.
• You can always be innovative with the stuffing you want to try in your sweet.
• After stuffing it, mould it into the desired shape and roll them in the desiccated coconut.
• Store them in the refrigerator and serve them chilled!

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