Name: Paan Delight recipe by Jyoti Arora at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: For Paan Dough; All purpose flour 250 grams; Butter 65 grams; Warm Water 75 ml; Betel leaves 6; Sugar 1 tablespoon; Yeast 1/2 teaspoon; Baking Soda 1/8 teaspoon; Thick Curd 1/2 tablespoon; For Paan Sugar Syrup; Sugar 2 cups; Water 1 cup; Paan leaf paste 1 teaspoon; Dry rose petals 1 teaspoon; Few strands of Saffron

ABOUT Paan Delight RECIPE

This dessert is inspired by a very loved Indian dessert named Balushaahi. I tweaked the recipe and the traditional shape by infusing another most loved Paan (betel leaf) and invented this Paan Delight.

Ingredients Serving: 4

For Paan Dough
All purpose flour 250 grams
Butter 65 grams
Warm Water 75 ml
Betel leaves 6
Sugar 1 tablespoon
Yeast 1/2 teaspoon
Baking Soda 1/8 teaspoon
Thick Curd 1/2 tablespoon
For Paan Sugar Syrup
Sugar 2 cups
Water 1 cup
Paan leaf paste 1 teaspoon
Dry rose petals 1 teaspoon
Few strands of Saffron

Instructions

Wash the betel leaves thoroughly and chop roughly. Grind it to a paste by adding 3 teaspoons of water. Squeeze the paste a little Use the liquid as paan extract.
Mix together flour, yeast, sugar, butter, baking soda well.Add Curd, 2 tsp Paan paste, 1 tsp Paan extract , water.
Mix and knead a soft dough. Place dough in a greased bowl covered with a damp cloth
Rest aside for 45 minutes in a warm place.
Deflate dough gently. Dust surface with flour and roll dough into rectangular shape
Using Flower cutter, cut shapes of flower from dough
Shape 5-6 flowers and place them on over another.
Press pistachios in the middle so that all the layers will join together.
For Paan Sugar Syrup
In a pan , mix sugar and water well. Simmer and cook until 1 string consistency is achieved
Add in Paan paste, saffron and dry rose petals.
Bring to boil and switch off
Heat oil for frying and once hot, lower the heat
Add the shaped flower one at a time.
Cook over low heat until petals are golden brown
Drain excess oil over kitchen towel
Immediately dip it in prepared sugar syrup.
Let it sit for 2-3 minutes.
Remove excess syrup and place flowers on a serving platter.
Garnish with dry rose petals or as desired. Serve

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