Paan Cake | How to make Paan Cake

By aarti mishra  |  25th May 2016  |  
5.0 from 2 reviews Rate It!
  • Paan Cake, How to make Paan Cake
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

17

2





About Paan Cake

Paan for the uninitiated is the betel leaf, which is eaten with cardamom and lime paste and peppermint and cloves and what not after a meal or whenever. I was initiated into the paan lovers club by hubby dear's dearest friend Vibhor..People bring chocolates when they come visiting, but no, he brought Meetha Paan from Gopinath Market, Delhi. So , for the love of paan and hubby dear's friendship... And what makes that meetha paan so great is the Gulkand. Before I googled it today,I never knew that it was so good for your health. and All the more reason to try these pretty cup cakes

Paan Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Paan Cake is just mouth-watering. This amazing recipe is provided by aarti mishra. Be it kids or adults, no one can resist this delicious dish. How to make Paan Cake is a question which arises in people's mind quite often. So, this simple step by step Paan Cake recipe by aarti mishra. Paan Cake can even be tried by beginners. A few secret ingredients in Paan Cake just makes it the way it is served in restaurants. Paan Cake can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Paan Cake.

Paan Cake

Ingredients to make Paan Cake

  • 200 gms All Purpose Flour
  • 1 tablespoon Milk Powder
  • 1 tablespoon Betel leaf juice ( You will need atleast 5 to 6 small betel leaves)
  • 50 grams Fresh Grated Coconut
  • 50 grams tutti fruity( I used pan flavoured)
  • 70 grams Gulkhand/ Rose petal preserve
  • 70 grams Butter( plus extra for greasing the pan)
  • 100 grams Condensed Milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon Baking Soda
  • A pinch of salt
  • 1 clove powdered ( I used mortar and pestle)
  • 5 gms/small sachet of Betel Nut grains/coarsely powdered betelnut ( Supari/Paaku)
  • 125 ml Milk ( 1/2 Cup)
  • Red Food colour -1 drop

How to make Paan Cake

  1. First extract juice from the betel leaves. I used the betel leaves that come from Kerala/Tamilnadu, South India. To extract juice, I kept two to three betel leaves together in my palm, added a pinch of salt and squeezed the leaves.
  2. Grate coconut and add red food colour and mix. Add the coarsely powdered betelnut to the mixture. I used the small packet of Crane brand Pakku Thool.
  3. Keep all your ingredients ready.
  4. In a bowl, sift the flour and milk powder.
  5. Add all dry ingredients. Mix well.
  6. Heat milk in a vessel.
  7. While the milk is heating up add butter and condensed milk.
  8. Let the butter melt, mix well and switch off. Let it cool down for 5 minutes.
  9. When the milk is just warm, add it to the flour milk and using a fork, mix well without any lumps.
  10. If the mixture is too thick adjust by adding more milk. The cake batter will be only a little thicker than the regular cake batter.
  11. Preheat the oven at 180 degrees C for 10 minutes. Grease a baking tray and pour the batter. Smooth the top using the back side of a greased ladle.
  12. Bake the cake in the middle rack at 180 degrees C for 15 minutes and then reduce to 160 degrees C and bake for another 10 minutes .
  13. A toothpick inserted in the middle of the cake should come out clean. Your cake is ready. Cool it for 7 to 8 minutes in the pan itself.
  14. Dismantle the cake from the pan and let the cake completely cool in a cooling rack.

My Tip:

1. Use fresh coconut for best taste. 2. You can make this cake using Whole Wheat Flour also but add extra milk to make the batter more smooth. 3. I have not added extra sugar as I was personalising the cake . The sugar in condensed milk and Gulkhand was adequate. But , taste the batter and add sugar according to your taste preference. 4. The baking time will differ a little depending upon your oven. So have a watchful eye over the cake after 15 minutes of baking and adjust the temperature, rack height etc., 5. If the cake is browning too much on the top, you can loosely cover the top using a foil. 6. If you are not fond of food colours, you can use natural red colour by slicing a beetroot piece and soaking it in 10 ml warm water for 2 hours.

Reviews for Paan Cake (2)

BetterButter Editoriala year ago

Hi Aarti, We request you to upload a better image of this dish as it is hazy and out of focus. Kindly do the same at the earliest.
Reply

Harmandeep Kaura year ago

So good :) will definitely try.
Reply