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Prepare Desiccated coconut.
Use Condensed Milk.
You need to prepare Rose syrup.
Use finely chopped rose petals.
You need Gulkand.
Prepare Desiccated coconut +chopped rose petals.
You need to prepare Desiccated coconut.
Provide Condensed Milk.
Provide Cardamom powder.
Use Crushed Almonds.

Paan Laddu Paan Gulkand Laddu Paan Coconut Gulkand Laddu प न क लड ड ન ગરવ લ ન પ ન ન લ ડ. Главная. Filled with gulkand in the center, these instant Paan Coconut Ladoo are an easy sweet to make this Diwali. Instant Paan Coconut Ladoo filled with gulkand - a special little treat to enjoy this Diwali! I am so excited to be finally be able to share some Diwali recipes with.

Method for almond flavour laddu.
In a wok on stove top dry roast desiccated coconut on low flame keep stirring while roasting..
Afterwards add condensed milk mix well and cook till thick. Sprinkle cardamom powder give a mix..
Remove from flame.Let it cool. Make dough like divide it into small portions.Make balls..
Press gently fill in some chopped almonds cover and roll again into a ball..
Roll the balls on to the desiccated coconut.Repeat the process for all the balls..
Method for rosey flavour laddu.
In a wok on stove top dry roast desiccated coconut on low flame keep stirring while roasting..
Afterwards add condensed milk mix well and cook till thick. Remove from flame let it cool. Add rose syrup along with chopped rose petals mix again well..
Make dough like divide it into small portions.Make balls. Press gently fill in some gulkand cover and roll again into a ball..
Roll the balls on to the mix of desiccated coconut and choppes petals.Repeat the process for all the balls..

These coconut laddus are a festive delight and are mostly made during festivals & celebrations. Coconut ladoos are a rich, sweet dessert-snack. It has the aroma of roasted coconut. Coconut laddoo is a very simple and easy recipe Coconut And Jaggery Laddu Recipe, Nariyal, How To Make Coconut And Jaggery Laddu Recipe. Get best price and read about company and get contact details and address.

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