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Sweet Paan

Sep-15-2016
Hiral Desai
5 minutes
Prep Time
0 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Others
  • UP
  • Sauteeing

Ingredients Serving: 5

  1. Betel leaves/paan leaves 5
  2. Menthol a pinch
  3. Sweet saunf as needed
  4. Gulkand - 1 tsp
  5. Lachha supari - 1 tsp
  6. Tutti-frutti - 1 tsp
  7. Dedicated coconut - 1 tsp
  8. Chhuna - a pinch
  9. Kattha - 1/2 tsp
  10. Paan masala - a pinch
  11. Saffron chutney - a pinch
  12. Paan rasna (flavoured) - a pinch

Instructions

  1. Always use fresh paan leaves for making beeda. Till you start making a beeda keep them inside a bowl of water.
  2. Take one from the water and pat dry. On the light side of the leaf, slightly spread the chhuna, kattha, chutney, masala and flavour masala.
  3. Do not add too much just a little will do.
  4. Cut the stem of the betel leaves. Start folding it from one end to make a vine.
  5. Once the cone is ready start filling it with the all ingredients.
  6. Keep in mind not to over stuff the cone, else you will not be able to close it.
  7. Close the cone and keep cherry in the middle and insert a toothpick in the middle.
  8. Repeat this for the rest of the betel leaves.

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