"Enjoy the cool cool digestive as well refreshing after dinner dessert packed with its long lasting flavors of paan (/betel leaves), Saunf (/sweet fennel seeds), gulkand (rose patel jam) and last but not the least coated with all time favorite chocolate."
"Enjoy the cool cool digestive as well refreshing after dinner dessert packed with its long lasting flavors of paan (/betel leaves), Saunf (/sweet fennel seeds), gulkand (rose patel jam) and last but not the least coated with all time favorite chocolate."
Wash and wipe paan leaves, chopped them roughly and grind them with 1 tbsp sweeten saunf, 1 tbsp gulkand and 1-2 tbsp (just sufficient) condense milk to a smooth paste. Keep aside.
Take 1.5 cup grated coconut in a wide bowl and mix well with paan paste. (And reserve 0.5 cup of grated coconut in another plate to roll.)
Now divide the coconut mix in to medium sized laddu and keep aside.
Now take one portion in hand and press it to flat place a pinch of gulkand and roll again to shape a laddu. Do the same and prepare all laddu.
Now roll each laddu in reserved grated coconut.
When all are done refrigerate them for 1-2 hour to chill.
Now melt chocolate chunks to smooth, then dip chilled laddu one by one in melted chocolate and place over a butter paper.
Refrigerate to set the chocolate.
Serve chill.
Enjoy!
Recipe Notes
Use sweeten condense milk, so that no need to add additional sugar.
You may also mix nuts (Pistachio, almond, cashew) powder with grated coconut to roll, it will give a ligh crunchy layer.
You may also use just crushed nuts to roll to get a nice crunchy layer.
Add just sufficient condensed milk while grinding to make a thick smooth paste.
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