Instant Thandai Paan Coconut Ladoo (No-Cook) #holisweets

Instant Thandai Paan Coconut Ladoo: No-cook, super healthy, low-sugar, and ready in 20 minutes, these ladoos are a perfect treat for Holi or Indian Festivals. Each ladoo is infused with blends of nuts, rose, cardamom, saffron, and paan (betel leaves), making them irresistible.

Instant Thandai Paan Coconut Ladoo (No-Cook)

Holi, is one of my favorite Indian festivals, and every year, I make 1-2 different recipes that are easy and healthier but at the same time equally delicious.

This year, I’m sharing these delectable ladoos that’re sure to impress everyone at home or at events or parties.

Why they Are Guilt-free:

• Refined sugar-free: sweetened with dates for natural goodness.
• Nutritious: Made with nuts, seeds, and coconut for a wholesome treat.
• Festive flavors: Combines the essence of thandai and paan for a unique twist.

Paan Thandai Coconut Ladoo Ingredients: 

Let’s dive into this wholesome recipe that combines taste and nutrition effortlessly! Here’s a quick list of ingredients for making about 10-12 ladoos:

Desiccated coconut (plus extra for coating)

Soft Dates, pitted (acts as a natural sweetener)

Paan (betel) leaves (finely chopped)

Condensed Milk (store-bought or homemade)

Rose Water (optional) 

Green Color (optional) 

HOMEMADE THANDAI RECIPE: (You can use store-bought Thandai powder or syrup too)

Mixed Nuts – Cashews, Almonds, Pumpkin Seeds, Pistachios

Melon Seeds (magaj ke beej)

Green Cardamom Seeds (choti elaichi / hari elaichi)

Black Pepper Corns (kali mirch)

Fennel Seeds (saunf)

Flax Seeds (alsi)

Rose Petals (can use dry or fresh)

NOTE: Incase you are using store-bought thandai, please use the soft dates accordingly for the sugar substitute.

How to Make Instant Thandai Paan Coconut Ladoo

I’m dividing the recipe into few simple steps:

Step 1 – Make the Thandai Pan (if using store-bought thandai, start from 2nd point).

• In a blender jar, add all the Thandai Mix’ ingredients, along with the dates and rose petals, and pulse to form a thick paste (If it’s too dry to pulse, you can add 2 to 3 tablespoons of water). 
• In the same blender jar, add the paan leaves (betel leaves) and pulse to form a thick paste. 

<Picture of Thandai Paan Mix Below>

Step 2 – Mix It All Together

• In a large mixing bowl, combine the desiccated coconut and thandai paan mix.
• Add condensed milk and green food coloring (if using) and mix well with your hands until everything binds together (the mixture should be sticky yet manageable).

Step 3 –  Shape the Ladoos

• Grease your palms with a bit of any light oil.
• Take 1.5 tbsp or small portions of the mixture and roll them into smooth, round ladoos.
• Coat each ladoo with extra desiccated coconut for a festive effect.

Step 4 – Serve the Ladoo’s

• You can serve them right away or refrigerate for 10-15 minutes to set. Serve chilled or at room temperature!
• Voilà! Your instant thandai paan coconut ladoos are ready to add a healthy splash of sweetness to your Holi festivities.

Tips for Making the Best Thandai Paan Coconut Ladoo

Adjust Sweetness: Increase or decrease dates based on your preference. You can use any other sugar replacement too or jaggery/gud.

Thandai Powder: I prefer making my own thandai powder as you can control the ingredients as per your taste. If you are using a store-bought option, go with a thick powder mix as syrup would be laden with sugar.

Condensed Milk: Incase, you do not want to add condensed milk, add some milk powder along with ghee / melted unsalted butter to help bind the mix.

Vegan Option: You can use coconut oil to keep them vegan-friendly.

Storage: Keep in an airtight container in the fridge for up to a week. 

Gifting: If you are like me and like to gift them to friends and family, get colorful sweet boxes or cake containers/BPA plastic containers and pack them in individual muffin cups.

You can also add a butter paper lining and place the ladoo on them for storage or gifting.

Paan Ladoo Variations to Try

Chocolate Twist:

Add 2 tablespoons of cocoa powder or melted chocolate for chocolate lovers. Just adjust the sweets accordingly. You can even sprinkle melted chocolate on top for a different look and less chocolatey feel.

Protein Boost:

Mix in a scoop of protein powder for a post-festival energy boost. I prefer vanilla, chocolate or a nuttier protein mix.

Nut-Free: Replace nuts in the Thandai mix above with roasted oats or seeds for an allergy-friendly option. 

So, this Holi, ditch the sugar-laden sweets and treat yourself to these wholesome ladoos that blend tradition with a touch of health.

Happy Holi and Happy Feasting!

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Yield: 10 ladoos

Instant Thandai Paan Coconut Ladoo (No Cook)

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Instant Thandai Paan Coconut Ladoo: No-cook, super healthy, low-sugar, and ready in 20 minutes, these ladoos are a perfect treat for Holi or Indian Festivals. Each ladoo is infused with blends of nuts, rose, cardamom, saffron, and paan (beetel leaves), making them irresistible.

Prep Time 15 minutes

Additional Time 5 minutes

Total Time 20 minutes

Ingredients

• 1 Cup Desiccated coconut (plus extra for coating)
• 8-10 Soft Dates, pitted (acts as a natural sweetener)
• 3-4 Paan (betel) leaves (finely chopped)
• 4 Tbsp Condensed Milk (store-bought or homemade)
• 2 Tbsp Rose Water (optional) 
• 2-3 Drops Green Color (optional) 

HOMEMADE THANDAI RECIPE: (You can use store-bought Thandai powder or syrup too)

• 1 Cup Mixed Nuts - Cashews, Almonds, Pumpkin Seeds, Pistachios
• 2 Tbsp Melon Seeds (magaj ke beej)
• 3-4 Whole Green Cardamom Seeds (choti elaichi / hari elaichi)
• 3-4 Whole Black Pepper Corns (kali mirch)
• 2 Tbsp Fennel Seeds (saunf)
• 1 Tbsp Flax Seeds (alsi)
• 3-4 Tbsp Rose Petals (can use dry or fresh)

Instructions

How to Make Instant Thandai Paan Coconut Ladoo

Step 1 - Make the Thandai Pan (if using store-bought thandai, start from 2nd point).

1. In a blender jar, add all the Thandai Mix' ingredients, along with the dates and rose petals, and pulse to form a thick paste (If it's too dry to pulse, you can add 2 to 3 tablespoons of water). 
2. In the same blender jar, add the paan leaves (betel leaves) and pulse to form a thick paste. 

Step 2 - Mix It All Together

1. In a large mixing bowl, combine the desiccated coconut and thandai paan mix.
2. Add condensed milk and green food coloring (if using) and mix well with your hands until everything binds together (the mixture should be sticky yet manageable).

Step 3 -  Shape the Ladoos

1. Grease your palms with a bit of any light oil.
2. Take 1.5 tbsp or small portions of the mixture and roll them into smooth, round ladoos.
3. Coat each ladoo with extra desiccated coconut for a festive effect.

Step 4 - Serve the Ladoo's

1. You can serve them right away or refrigerate for 10-15 minutes to set. Serve chilled or at room temperature!
2. Voilà! Your instant thandai paan coconut ladoos are ready to add a healthy splash of sweetness to your Holi festivities.

Notes

Tips for Making the Best Thandai Paan Coconut Ladoo

Adjust Sweetness: Increase or decrease dates based on your preference. You can use any other sugar replacement too or jaggery/gud.

Thandai Powder: I prefer making my own thandai powder as you can control the ingredients as per your taste. If you are using a store-bought option, go with a thick powder mix as syrup would be laden with sugar.

 Condensed Milk: Incase, you do not want to add condensed milk, add some milk powder along with ghee / melted unsalted butter to help bind the mix.

 Vegan Option: You can use coconut oil to keep them vegan-friendly.

 Storage: Keep in an airtight container in the fridge for up to a week. 

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 465Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 5mgSodium: 176mgCarbohydrates: 51gFiber: 10gSugar: 28gProtein: 11g