Sweet paan | Meetha paan

Ingredients

• 6 Betel leaves
• 2 tbsp Gulkhand
• 2 tbsp Saunf/ Mukhwas
• 2 tbsp Desiccated coconut
• 1/4 cup tutti frutti
• 2 Dates (Mejdool)
• 1 tsp Edible limestone (Edible Calcium carbonate)
• 1 tsp Betel nut flakes
• 6 Glazed cherries

Instructions

1. 1

   First, clean and wash betel leaves. After that, pat dry it completely.

2. 2

   Gather all the ingredients needed.

3. 3

   To make sweet beeda (paan) take a betel leaf. Cut the stalks as well as the tip if needed.

4. 4

   Using kitchen scissors cut 1/4th in the middle, top portion.

5. 5

   Apply chunna (edible limestone) just a dash. Do not over do this as it might lead to mouth ulcer.

6. 6

   Take one end of the cut portion and roll to make a cone.

7. 7

   The tip of the betel leaves will be there to cover and make a triangle shape to fold and secure later.

8. 8

   Start with desiccated coconut. This helps absorb moisture leaking while folding, so I add it in the base.

9. 9

   Add sweet saunf (fennel seeds) say 1/4 tsp, followed by gulkand (1/2 to 1 tsp) 1/4 tsp to 1/2 tsp of each dates, Tutti frutti, 1/4 tsp betel nuts flake and finally again top with desiccated coconut.

10. 10

    Flatten slightly, fold tight by covering the tip of the betel leaves. You should be having a triangle shape now.

11. 11

    Hold it tight and secure with a glazed cherry, tooth pick running through the middle of the triangle so that it holds it's shape.

12. 12

    You can do the same with a clove. Repeat to finish and arrange in plate.