Paan as essential part of East and North Indian, acting as mouth freshener where betel leaves are filled with various ingredients and consumed generally after a lavish meal.
4LeavesPaan / Betel LeavesMake sure leaves are fresh
2tspGulkand
1tspKatha / Catechu
1tspEdible Chuna/ Lime / Calcium Carbonate
2tspPaan Chutney / Sweet Chutney
10GramsFennel SeedsCan use sugar coated seeds for added flavour
4Green Cardamom
2tspTutti Frooti
2tspDesiccated coconut
4PiecesDry Cherry
1tspBetel NutsFinely Chopped (Optional)
4ToothpicksTo hold the wrapping of paan
Instructions
Wash the betel leaves and wipe them carefully not to tear them. Cut the stem from leaf (as depicted in picture).
Keep paan leaf on clean plate or cloth and apply chuna on the back side of paan.
Now sprinkle Kattha on top of this, just sprinkle enough to cover the surface. You can dilute kattha with water and apply a layer of kattha on paan. I have used only a little of it, as it could make sweet paan little bitter.
Now apply Paan Chutney on top of this as another layer.
Add one tea spoon gulkand on top of it.
Now add betel nuts, tooti frooti, fennel seeds, desiccated coconut, cardamom on the leaf.
Top it up with Cherry and wrap the paan and close it using a toothpick.
Notes
You do not need to add all the suggested ingredients, you can customise as per your own taste.
Add only a little of Kattha and Chuna, or you may find paan does not taste as you wanted it.
Remember you have to add ingredients on back side of Paan leaf.
While wrapping paan, first bring back the left bottom half (where you had cut stem) and bring to centre, then do on right side, now bring down the tip of paan and you will see its all wrapped.
Nutrition
Nutrition Facts
Sweet Paan Recipe - Meetha Paan Recipe
Amount Per Serving
Calories 70Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 65mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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