Rajasthani Paan Ki Barfi

Trial with this new formula and remember the flavor of container. It is exceptionally flavorful sweet produced using Nagarvel or Betel leaves fudged with consolidated milk and gulkand and covered with coconut powder. A magnificent decision for dessert after lunch or supper. These ladoos are very festive and can be made on any festival . You could make these for Diwali too .

Ingredients

• Desiccated Coconut - 1 cup 
• Condensed Milk - 1/2 cup 
• Betel Leaves - 4 
• Gulkand - 4-6 tbsp 
• Ghee - 1 tsp 
• Cardamom Powder - 1 tsp 
• Few Drops Green Food Color

Method of Making

• Take mixer jar and add chopped betel into it after removing center veins. 
• Add condensed milk. 
• Grind to make a proper consistency paste . 
• Put a pan on gas with low flame. 
• Add ghee and coconut powder. 
• Roast for 2 minutes and keep stirring. 
• Add betel paste into it. Mix well. 
• Add pinch of green food colour. Adding color is optional . Mix well. 
• Keep stirring till mixture become thick and lumpy. 
• When it starts to separated from pan then turn off gas. 
• Take out in another plate and let it cool down. 
• Make a ball and flatten it.
• Place about 1/2 tsp of gulkand in the centre.
• Bring the sides together and roll into a smooth ball.
• Dip it into coconut powder and coat it. 
• Garnish with cherry piece and put in a plate. 
• Make rest of laddu in same way. 
• Serve delicious laddu in festivals to your guests.