Al-Falah Pan Mahal shop
Preparation Time: Makes 4 paans
Ingredients
To Be Mixed Together:4 tsp small fennel seeds (saunf)
2 tsp betel nut slivers
2 tsp coloured sugar coated
1/4 tsp cardamoms powder
1/4 tsp nutmeg (jaiphal) powder
1/4 tsp cloves (laung / lavang) powder
1/4 tsp cinnamon (dalchini) powder
1 tsp grated dry coconut (kopra)
2 tsp tutti fruity
1/4 tsp menthol powder
1/4 tsp camphor powder
2 tsp gulkhand
Other Ingredients:toothpicks as required
8 beetle leaves (paan)
1/2 tsp slaked lime
Method
- Wash the betel leaves and wipe them
- Apply pinch of slaked lime on the wiped betel leaves and keep aside.
- Put 2 leaves one over the other and place 1 tsp of the prepared mixture.
- Fold to a triangle and seal with a toothpick and repeat for making 3 more paans ansd serve after a heavy meal.
Betel leaves | Paan Leaves 5
Edible calcium | sunnambu little
Sweet Sanuf as needed
Gulkand 1-2 tsp
Supari | paaku 1 tsp
Jeera goli little (optional)
Cherry few
Jeeraga mithai few
Tuitty fruity few
Cardamom powder a pinch (optional)
Method:
Always fresh betel leaves for making beeda. Till you start making the beeda keep this inside a bowl of water.
Take one from the water and pat dry it. On the back side of the leaf, slightly spread the Sunnambu . This gives colour in your tongue after you chew the paan.
Do not add too much, just a little will do.
Cut the stem of the betel leaves as shown in the picture.
Start folding it from one end to make a cone. My hubby helped me out for this picture.
Once the cone is ready start filling it with the ingredients. Keep in mind not to over stuff the cone, else you will not be able to close it.
First start with supari | paaku. And then with other ingredients and lastly with gulkand.
Close the cone and keep a cherry in the middle and insert a tooth pick in the middle.
Repeat this for the rest of the betel leaves.
fruit salad recipe
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 2 large mangoes
- 2 medium sized bananas
- 2-3 chickoos/sapota
- 1 small papaya or ½ of one large papaya
- dry fruits like cashew, almonds, walnut or of your choice (optional)
- few mint leaves for garnishing
INSTRUCTIONS
- peel and chop mangoes, banana, papaya and chickoo into bite sized pieces.
- add everything in a salad bowl or any large bowl.
- mix the fruits well.
- dry roast the dry fruits in a oven or in pan to make them crisp.
- add dry fruits on top of the fruits.
- add few mint leaves for garnishing.
- serve the fruit salad immediately.
Paan Kulfi
Prep time
Cook time
Total time
Recipe type: Paan Kulfi, Icecream, frozen treat
Cuisine: Indian Cuisine
Serves: 6 kulfi frames Or moulds
Ingredients (used american measuring cup, 1 cup = 250 ml)
- 10 betel leaves (paan)
- 1 ltr full cream milk
- 400 gms organic Or sugar
- 100 ml full cream
- 2 tbsp rice flour / corn flour mixed with 2 tbsp water ( I used corn
- flour)
- 1 tbsp milk powder
- 6 cardamoms crushed
- 2 tbsp gulkhand (rose petal jam) Or 4 fresh red rose petals
- 1 tbsp fennel seed
- ½ t/s nutmeg powder
- 2 tbsp crushed Or chopped pistachio
- 1 tbsp rose water
- a pinch of salt
- For garnishing:
- 1 tbsp fennel seed
- some desiccated coconut flakes
- few rose petals
- some rose syrup
- some dry fruits optional
Instructions
- Firstly take paan immerse them in water for ten to fifteen minutes.
- Now fold the paan from center and chop the stem with a knife.
- Repeat the same with all other paan. Chop Or tear the pan with your hand.
- Grind paan, fennel seeds, gulkhand if using Or fresh rose petals and cream. Grind until smooth paste is formed.
- Take full cream milk and cook on a wide bottomed sauce pan on low heat.
- Once milk starts bubbling add sugar, crushed cardamom seed with pods.
- Mix cornflour Or rice flour with water. Stir into the milk mixture.
- Keep stirring else there might be lumps.
- Cook until milk thickens and reduces to half. Keep stirring in between.
- Now remove the cardamom pods and add crushed pistachios, nutmeg powder,
- rose water and salt. Combine all nicely. Switch off the gas and keep aside. It's important to allow the milk mixture to cool down.
- Finally add cream-paan mixture and mix nicely. Pour into kulfi frames Or moulds. Freeze until firm.
- Serve chilled garnish with few desiccated coconut flakes, rose syrup, fennel seeds and rose petals.
