Presenting Shaplaay Mora Paaner Laddu, a sweet that’s as poetic as it is unique. Paan, the beloved endnote to every East Indian meal, brings its refreshing aroma to this delightful fusion. And shapla, Bengal’s cherished water lily, often admired in ponds but rarely tasted, takes centre stage in a surprising new avatar. Rich in fibre and steeped in nostalgia, shapla lends a soft, earthy texture that blends beautifully with khoya, coconut, and dry fruits.
Wrapped in tradition, shaped with imagination, this laddu is more than just dessert.
Shaplaay Mora Paaner Laddu / Water Lily & Betel Leaf Laddus Recipe:
Category: Fusion Sweet
Prep Time: 20 mins
Cook Time: 25 mins
Serves: 6–8 laddus
Ingredients:
- Fresh water lilies (shapla) – 200 g
- Khoya (milk solids) – 50 g (grated)
- Milk powder – 1 small pack (₹10 pack)
- Condensed milk – 5 tablespoons
- Freshly grated coconut – 2 tablespoons
- Chopped dry fruits (cashews, raisins, pistachios, almonds) – 2 tablespoons
- Ghee – 2 tablespoons
- Betel leaves (Mitha paan/sweet variety) – 2 leaves
- Desiccated coconut – 1 tablespoon (for garnish)
- Cherries – For decoration
- Water – As needed
- A pinch of salt
Cooking Method:
Step 1: Prepare the Paan Mixture
- Thoroughly wash and chop the betel leaves. Blend them in a mixer with condensed milk until smooth.
- In a pan, heat 1 tablespoon of ghee. Add grated coconut and the betel leaf mixture. Stir continuously on low heat until the mixture thickens into a soft dough-like texture. Set aside to cool.
Also Read: Khirod Nandini Dessert Recipe – A Traditional Bengali Delicacy
Step 2: Prep the Shapla Filling
- Clean the shapla (water lilies) thoroughly. Boil them in salted water until tender. Drain and let cool.
- Mash the shapla by hand or fork.
- Heat the remaining ghee in a pan, add the mashed shapla, milk powder, remaining condensed milk, grated khoya, and chopped nuts. Mix well and cook until it forms a slightly sticky mixture. Let it cool.
Step 3: Assemble the Laddus
- Grease your palms with ghee. Take a small portion of the paan mixture, flatten it slightly, and place a spoonful of the shapla filling in the center.
- Carefully shape it into a ball (laddu), sealing the filling inside.
Step 4: Garnish & Serve
- Roll each laddu gently in desiccated coconut and top with a piece of cherry.
- Serve fresh or store in the refrigerator for up to 3 days.
Tip for Shaplaay Mora Paaner Laddu Recipe:
For a more aromatic twist, you can add a drop of rose essence or cardamom powder to the shapla mixture.
A little twist of tradition, a pinch of creativity, this shapla and paan laddu is proof that magic happens when the unexpected comes together. Try it once, and it just might become the star of your next celebration.
