PAAN KHEER/ BETEL LEAVES KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. My Paan Coconut Ladoo was a big hit on my blog. This time I have it in the form of kheer.
This Paan Kheer is a delicious twist on your regular rice kheer.
I used homegrown paan leaves in this kheer, which made its taste not just sweet but also homely.
If you love the flavours of meetha paan, you should surely try it out.

INGREDIENTS :
1/3 cup basmati rice
1 teaspoon ghee
4-5 whole green cardamom pods
1-litre whole milk
3 large paan leaves use 2 if you want less strong paan flavour
2 tablespoons gulkand rose petal preserve
1/4 cup + 4 tablespoons whole milk
3 tablespoons sugar or to taste
1-2 tablespoons nuts I used chopped cashews & almonds

INSTRUCTIONS :

1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.
2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).
3. Add in 1-litre milk and stir. Let it come to a boil on medium-high heat.
4. In the meanwhile puree, paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender). Set it aside.
5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often.
6. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.
7. It will thicken after 25 minutes, now add the prepared paan puree.
8. Also, add sugar. Since gulkand is sweet, 3 tablespoons of sugar were good for me here. You can add more or less.
9. Stir and simmer the kheer for 7 to 8 more minutes. Also, add the nuts if using and mint essence. Remove pan from heat.
10. Serve the paan kheer chilled. Enjoy!

    NOTES:

• This kheer has a strong paan flavour. To reduce the flavour of paan, you can use 2 paan leaves in place of 3.
• You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
• Do use a heavy bottom pan to make the kheer so that milk doesn’t stick to the bottom of the pan as the kheer cooks.

 

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EGGLESS PAAN FLAVOUR CUPCAKES/ BETEL LEAF FLAVOUR CUPCAKES

Yes, the title does read Meetha Paan CupCake and you will never forget its taste, it’s that captivating!

I am so happy and excited to share my special’ Paan CupCake ‘ recipe with all of you. Diwali is the perfect occasion  to try them out! My happiness is doubled as I used my homegrown paan leaves for this cake .

These Cupcakes are much different from other Cupcakes .The flavour of betel leaf and rose petal jam is very strong and tastes completely different. A treat for all paan lovers !!

This is an easy, eggless cake recipe . The preparation and cooking time is minimum. A flavourful Indian CupCake that is also a perfect after food dessert!!

INGREDIENTS :

Refined Flour/ All Purpose Flour (Maida) – 1.5 cup
Curd – 1 cup
Powdered Sugar – ¾ cup
Oil – ½ cup
Meetha paan – 1 pcs (alternatively Betel leaf – 1 pcs and gulukand – 1 tbsp) Baking powder – 1 ¼ tsp
Baking soda – ½ tsp
Green Food colour – ¼ tsp
Paan assence 1/4th tsp (optional)

INSTRUCTIONS:

1. Chop the paan leaves(I used paan leaves) and grind with some food colour and 1 tsp milk .
2. In 2 separate bowls, mix all dry ingredients (maida, baking powder, soda) in one and wet ingredients (oil, curd, sugar) in other one.
3. Beat the wet mixture till the sugar dissolves completely.
4. Mix dry ingredients in the wet ones to form a smooth cake batter.
5. Add paan mixture in the batter along with food colour.
6. Transfer the prepared  batter into Cupcake moulds
7. Place the Moulds  in preheated Oven at 180 degrees for 15 to 18 min.
8. Check the center of the Cupcakes with tooth pick.
9. Once Cupcakes are ready remove the moulds  from Oven and allow it to cool down completely.
10. fill some whipped cream in piping bag with star nozel and decorate Cupcakes.
11. Sprinkle some suger coated fennel seeds. enjoy .
    

    NOTES:

• If using paan Cut pan into 2 pcs. Grind 1 part and chop the other part.
• You can mix some gulkand and paan leaves in whipped cream.

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PAAN SHOTS / DESSERT DRINK RECIPE

Paan Shots is a refreshing, mouth freshener drink that is inspired from the Meetha pan that we Indians usually consumed after a heavy meal.

Sharing a very easy to make rich and tasty shot drink recipe that you can also serve as a mouth freshener after meals. Paan shots recipe is a unique way to serve pan but you can totally customize it make it kids friendly too.
The main ingredients of this paan shots recipe are betel leaves and gulkand. Betal leaves and gulkand are very good for health when consumed in moderation.

I must tell you guys it was such a refreshing drink!! I insist and highly recommend you to try this at home; you will absolutely love it.

Serve paan shots as mouth freshener in shot glasses or small glasses after a meal.

I made this recipe for my cookery show swad ki rasoi on IBC 24 news channel  …It’s superhit …

My cookery show….

 

INGREDIENTS:
2 Paan/Betel leaves
1/2 Tsp Sauf/Fennel Seeds
2 Tbsp Gulkand/Rose Petal Jam
3 Tbsp Whipped Cream or Vanilla Icecream
2 Cups Chilled Milk
1 Tsp Sugar Optional
2 Drops Green Food Color Optional
Sprinkles
white chocolate melted

INSTRUCTIONS:

1. Tear apart the paan leaves using your hand and add to a mixer.
2. In a mixer, jar add betel leaves, gulkand, saunf and sugar if you need more sweet add splash of water and grind to a smooth paste.
3. To the ground, paste add cream and food color(optional) pulse twice till well combined.
4. Add the ground paste to chilled milk and whisk well serve chilled in the shot glass…Enjoy…:)

 

To Serve:

• Take some melted white chocolate in a bowl. Rim the edges of the shot glass with chocolate and directly invert it onto the sprinkles to coat the rim.
• Pour the paan drink into the shot glasses and enjoy.

 

NOTES:
Points to note please do not add more vanilla ice cream the taste and flavor will change. add sugar if needed only…

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CHOCOLATE PAAN MODAK

Learn to make this yummy & delicious Chocolate Paan  Modak on the occasion of Ganesh Chaturthi.

Chocolate Paan  Modak is a chocolate flavored rich and delicious modak which can be made easily at home and offered to the Lord on Ganesh Chaturthi. 

 

INGREDIENTS :

Dark Chocolate 1/2 cup (you can use milk or white chocolate too)

Sweet Paan ( Betel  Leaves ) chopped 5-6

Gulkand 2tbsp

Desiccated Coconut 1/4 cup

Grated  Sweet Supari/tutti fruity

Edible dust or color Golden /green /red (optional)

 

INSTRUCTIONS:

1. Put the  Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting.
2. Put the chocolate into a Modak mold and then make chocolate shells by luring out the excess chocolate.  Refrigerate it for 5 min.
   Make a mixture of gulkand, desiccated coconut, tutti fruity and chopped sweet paan ( betel leaves)
3. Put the mixture in the chocolate shells and cover with the tempered chocolate.
4. Decorate with edible dust.I use green color.
5. Let it chill for 20 Min and its ready to eat.

 

NOTES:

I have used a mold to shape the modak. If you do not have a mold, you can use any other mold.

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PAAN KALAKAND

This kalakand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna.The traditional method to make Kalakand is quite a long process, but this a quick and shortcut method with condensed milk.

I tweaked it a bit with adding paan and gulkand .
It’s my homegrown paan leaves.

from the taste and texture, you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.

Recipe adapted..nestle channel

[Preparation Time-5 mins: Cooking Time- 15 mins]

INGREDIENTS :

Condensed Milk – 1 tin (400 gms)
Paneer – 1 & 1/2 cups
Cardamom powder – 1/2 Tsp
Crushed pista & almonds – handful
Paan leaves Crushed 5to7
Gulkand 2tbsp, green food color 2,3 drops

INSTRUCTIONS:

1. Take condensed milk and paneer in a pan and mix well. Cook it over medium flame. Keep stirring. It will get watery first.
2. After some time it will start getting thicker. It will start leaving the sides of the pan. Add cardamom powder, paan leaves, and gulkand and mix well.Add 2,3 drops of green food color.
3. Switch off the flame.
4. Transfer the Kalakand mixture to a lined or greased tray. Level it with a spatula. Top it with coarsely crushed pista & almonds. Press it gently so that the nuts stick to the mixture. Let it come to room temperature and refrigerate it for 2 hours. Slice it and enjoy!!

That’s it! Quick Kalakand sweet is ready!!

Enjoy!!

NOTES:

• I have used homemade paneer. U can use store bought too. If using store bought, grate or crumble it and use.
• Do the entire process in low-medium flame. Keep stirring.
• Once the whole mixture starts leaving the sides of the pan, transfer it to a tray. Do not overcook as the sweet is meant to be moist.
• If u are unable to slice it, just feel free to enjoy it in the form of a halwa. It tastes the same
• Stays good up to 3-4 days in the refrigerator.
• In the kalakand, you can add dry fruits as well flavorings of your choice.
• I highly suggest using a heavy bottom pan.

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