(Makes 4 Meetha Paans)
4 Pan Leaves
Gulkand or Rose preserve - 4 Tsp
Areca nut or Supari Mix - 4 Tsp
Dry Roasted Fennel seeds or Saunf - 4 Tsp
Coconut Powder - 2 Tsp
Honey - 1 Tsp
Golden Raisins - 8
Cloves - 4
Cardamom Pods - 4
Thoroughly wash the Paan leaf under running water & turn it upside down on a flat surface.
Slightly trim the leaf at the end to ensure that only soft part is used & Paan can be sealed easily later.
As we are not using lime paste or meethi chutney we will use a few drops of honey & spread around.
Now add 1 tsp of roasted fennel seeds (you can roast normal fennel seeds on your griddle at low heat for 5-6 minutes, helps develop the flavors). Add 1 caradamom pod, a couple of raisins & 1 tsp of supari mix.
Evenly Spread 1/2 Tsp of coconut powder at top of all the ingredients.
Now the best bit,
Drop a liberal dose of Gulkand in the middle (at least 1 Tsp).
Yumm.. Yumm... I ate 2 Tsps in the process, he he... never mind !!!
We will start assembling our Paan now.
As shown below lift one end of the leaf & fold it towards center of the leaf.
Now lift the opposite end & bring it on top of previous fold , press with a finger as you bring the third end.
Once you have all the ends neatly folded we would have a triangular shape.
Time to seal the deal with a clove in the middle.
There are many ways of closing the leaf, professionals roll it , twist it, bend it.....
But this is the way I do it at home.
Feel free to play with the ingredients, I normally add a double shot of Gulkand & some extra fennel.
Now wait to finish your dinner, and as soon as you are done,
Have a glass of water, Open your mouth wide, and Slide in the Beauty, start Chewing !!!!!!
As lovely as the process of eating it is - as described above :)
You can feel the juices flow & flavors burst in your mouth,
Your Palate feels refreshed & reverberating with freshness of flavors..