Coconut paan ladoo stuffed with nuts

Diwali is here and so as my collection of sweet and savory recipes. In this season of diwali, I am trying little bit different sweets then usual Indian sweets and I wish you guys also give it try because it’s eye catching, it’s tasty and it’s look attractive…what you want more? 😉


  • Condense milk – 1/2 cup
  • Paan leaves-betel leaves – 3
  • Green food color – 6 drops
  • Ghee – 1 tsp
  • Coconut powder – 1 cup + 2 tbs
  • Roasted almonds and cashew – 5 tbs
  • Chocolate syrup – 2 tbs


  1. Take the condense milk in grinder jar and add paan leaves and green food color to it.
  2. Grind it and keep it aside.
  3. Heat up pan and add ghee to it following by coconut powder.
  4. Roast until 2 minutes on medium flame and add condense milk mixture it it.
  5. Mix everything well and lets all cook until condense milk evaporated. It will take next 2-3 minutes.
  6. Switch off flame when its done and keep it aside.
  7. Crushed roasted almonds and cashew in food processor or with help of mortal and pastel. Roasted nuts will give crunch to bite.
  8. Keep it chunky with texture of nuts. Don’t powder it.
  9. Now add chocolate syrup to it and mix all together.
  10. When coconut mixture is warm and easy to handle, take about 2 tbs of mixture in to hand and make boll out of it. Don’t let the mixture cool down completely.
  11. Roll it boll into flat disc and fill nuts stuffing into it.
  12. Try to seat it from all sides and give again boll shape to it.
  13. Roll it in coconut powder and dust excess of it.
  14. Repeat same with all.

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