MEETHA PAAN RECIPE

  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.