Name: Paan Cake recipe by aarti mishra at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

ABOUT Paan Cake RECIPE

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

Ingredients Serving: 4

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

Instructions

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.
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.
Keep all your ingredients ready.
In a bowl, sift the flour and milk powder.
Add all dry ingredients. Mix well.
Heat milk in a vessel.
While the milk is heating up add butter and condensed milk.
Let the butter melt, mix well and switch off. Let it cool down for 5 minutes.
When the milk is just warm, add it to the flour milk and using a fork, mix well without any lumps.
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.
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.
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 .
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.
Dismantle the cake from the pan and let the cake completely cool in a cooling rack.

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