Badam Paan | How to make Badam Paan

By Kanchan Gola  |  9th Nov 2016  |  
5 from 1 review Rate It!
  • Photo of Badam Paan by Kanchan Gola at BetterButter
Badam Paanby Kanchan Gola
  • Prep Time


  • Cook Time


  • Serves





About Badam Paan Recipe

Badam paan is my favourite dessert. It is a badam cone, stuffed with a gulkand flavoured nutty filling.

Badam Paan is a delicious dish which is enjoyed by the people of every age group. The recipe by Kanchan Gola teaches how to make Badam Paan step by step in detail. This makes it easy to cook Badam Paan in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Badam Paan at home. This amazing and mouthwatering Badam Paan takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Badam Paan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Badam Paan is a good option for you. The flavour of Badam Paan is palatable and you will enjoy each and every bite of this. Try this Badam Paan and impress your family and friends.

Badam Paan

Ingredients to make Badam Paan

  • 1 cup peeled badam
  • 1 tbsp milk powder
  • 1/2 cup sugar
  • 1/4 cup water
  • 4 tbsp gulkand
  • 4 tbsp soft mithi supari- crushed
  • 8 tbsp khoya
  • Silver sheet (Varak) optional

How to make Badam Paan

  1. To prepare the badam cone, discard the skin of the badams by microwaving them for 1 minute. Then soak these badams for 30 mins.
  2. In a flat non-stick pan, put sugar and water together and stir frequently till the sugar dissolves. Cook it further on a low heat without stirring for about 3-4 mins to get a one thread consistency syrup.
  3. Mix all the ingredients of the filling together, adding just enough gulkand to get a nice flavor.
  4. Take the badam dough rolls out as one ball and place it on a plastic sheet thinly. Trim the sides to get a square cut into 4 cone shapes.
  5. Take a square piece badam square, place a portion of the filling diagonally on each badam square. Now shape each square into a cone and repeat this process for the remaining filling and badam squares to make more paans.

My Tip:

The badam dough can be wrapped well in a cling wrap and kept for 2-3 days outside the refrigerator to make different shapes later.

Reviews for Badam Paan (1)

Kanchan Gola3 years ago


Cooked it ? Share your Photo