Meetha Paan is the royal treat at end of the meal at most ceremonies in Indian. Paan or Betel leaf is the perennial evergreen herb with beautiful heart shaped leaf. Meetha paan can be prepared in various ways, loaded with fragnant and flavourful herbs and spices.The common ingredient used in the paan is the Gulkand, a jam made with petals of wild roses. Paan is actually good for digestion besides being used as as mouth freshener.
If you have never tried a Paan. Go try this and I am sure you will never say no to this.
- Paan(Betel leaves) - 4
- Gulkand - 4 tbsp (Store brought)
- Kesari mukhwaas - 2 tbsp
- Green mukhwaas - 2 tbsp
- Fennel seeds - 2 tbsp
- Sweetened coconut flakes - 2 tbsp
- Dhaniya dal - 2 tbsp
- Cardamom powder - 1 tsp (optional)
- Chop the stem of the paan leaf. Wash and dry them using kitchen towel.
- Place the leaf on the plate. Over the leaf, place 2 tsp of gulkand, 1/2 tsp kesari mukhwas, 1/2 tsp of green mukhawas , 1/2 tsp of fennel seeds ,1/2 tsp of dhaniya dal and 1 tsp of coconut flakes. Then sprinkle pinch of cardamom powder,if using.
- Fold the leaf into the triangle shape.Push the clove in the middle to keep it from opening and Enjoy!!!
- Meetha paan can be stored in the refrigerator for a couple of days by simply wrapping the paan using silver foil as shown in the pic.
- Gulkand can be prepared at home by using home grown wild rose petals. But feel free to use readymade gulkand which is available at every Indian stores.
- Mukhwaas are also available in Indian stores in lots of varieties(flavours).
- Paans(Betel leaves) bought from the store can be kept fresh in the refrigerator by wrapping them into paper.