snack · festive · radha-ashtami · quick
Sweet Paan
The after-bhog paan — a fresh betel leaf folded around gulkand, coconut and sweet supari, pinned with a toothpick and topped with a cherry. No cooking, no chopping board; assemble it just before serving so the leaf stays crisp.
Cook along · 6 steps
Method
- 1
Prepare the betel leaves: Wash and pat the betel leaves dry. Fold each leaf and remove the stem.
- 2
Shape into a cone: Shape each leaf into a cone, keeping it firm enough to hold the filling.
- 3
Add the mouth freshener: Spread a small amount of edible chuna on the leaf, if using. Add mouth freshener and sweet supari.
- 4
Add the fillings: Add desiccated coconut and 1–2 teaspoons of gulkand to each paan. Avoid overfilling so the paan is easy to fold and eat.
- 5
Fold and seal: Bring the sides of the leaf together and fold it neatly to seal the filling inside.
- 6
Secure and serve: Secure each paan with a toothpick and place a cherry on top. Serve immediately.
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