During Bihu,narikolor ladoo or coconut ladoo is very common in Assam.Here, serving bettlenut is also a tradition.So why not merge both the things together???I have just given a twist to the normal traditional coconut ladoo.

1. In a pan, add the Gulkand and the all the ingredients for filling and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool.
2. Roll the paan leaves together and finely chop them.
3. Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well.
4. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it.
5. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3 to 4 minutes.
6. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand  mixture inside and roll between your hands into balls like ladoos.
7.Serve this easy and quick Paan ke Ladoo