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DESERTS

PAAN COCONUT LADOO


INGREDIENTS:-

4-5 PAAN LEAVES
3 TBSP GULKAND
2TBSP DRY FRUITS GRINDED
400 GMS CONDENSED MILK
2-3 DROP EDIBLE GREEN COLOR
250 GMS+1/2 CUP DESICCATED COCONUT
1TBSP GHEE FOR GREASING

METHODS:-

                 CUT THE PAAN LEAVES IN LONG SHREDS ,AND SET ASIDE .IN A BOWL ADD THE GULKAND AND THE DRY FRUITS AND MIX WELL.IN A PAN ADD CONDENSED MILK PAAN LEAVES,GREEN COLOR AND DESICCATED COCONUT AND COOK ON LOW FLAME . MIX WELL, TILL EVERYTHING IS COMBINED . WITHIN 2 TO 3 MIN ,THE MIXTURE WILL START LEAVING THE SIDES AND COME TOGETHER AS DOUGH. SWITCH THE GAS AND LET IT REST FOR 3 TO 4 MINUTES                  GREASE YOUR PALM WITH GHEE .PINCH A SMALL PORTION OF THE PAAN MIXTURE AND FLATTEN WITH YOUR THUMB AND PLACE A BIT OF GULKAND AND DRY FRUITS MIXTURE INSIDE AND ROLL BETWEEN YOUR HANDSINTO BALLS LIKE LADOO IN DESICCATED COCONUT AND KEEP ASIDE .
              SERVE ON PAAN LEAVES WITH GULKAND ON TOP.😊


THANDAI





































INGREDIENTS

BADAM -20-25 PEELED
CARDAMOMS-3-4
MAGAZ-2 TBSPN
SAUNF-1TSPN
BLACK PEPPER -1/4TSPN
MILK AND WATER IN RIGHT PROPORTION - 5 CUPS
SUGAR TO TASTE
SAFFRON-2-3 STRANDS

METHOD

GRIND ALL THE INGREDIENTS IN A MIXER GRINDER TO A SMOOTH PASTE .THEN MIX WITH MILK DECORATE WITH ROSE PETAL AND SAFFRON STRANDS. SERVE CHILL.
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