Thoroughly clean the paan leaves and pat them dry. Roughly chop them.

In a small blender or food processor, combine the chopped paan leaves with 2 tablespoons of the sweetened condensed milk. Blend until a smooth paste forms. Set aside.

In a large non-stick pan, combine the 1.25 cups of desiccated coconut, milk powder, remaining sweetened condensed milk, paan paste, gulkand (if using), fennel seeds (if using), cardamom powder (if using), and green food color (if using).

Place the pan over low heat and cook, stirring continuously, for about 8-10 minutes, or until the mixture starts to thicken and leaves the sides of the pan. Be careful not to overcook, as it can dry out.

Remove the pan from heat and let the mixture cool down for 5-10 minutes, or until it's cool enough to handle comfortably.

Grease your palms lightly with ghee or oil. Take small portions of the mixture and gently roll them into smooth, round ladoos (balls) of your desired size.

Optionally, roll the prepared ladoos in extra desiccated coconut for a pretty finish.

Serve immediately or chill for a firmer texture. Store in an airtight container in the refrigerator.