A widely loved mouth-freshener cum dessert recipe , a gift from the mugals to Indians during their invasion in India. Chocolate Paan makes for a delicious after-dinner mouth-freshener or it can be served as a dessert and also helps solve bad breath problems.
Ingredients:
- Paan Leaves
- Gulkand
- Cherry
- Desiccated Coconut
- Coloured Saunf
- Cloves
- Melted Chocolate
Recipe:
- Place a paan leaf on a working surface and add ¼ of the gulkand on top of the leaf followed by cherry, coconut and saunf.
- Fold the bottom half of the leaf inwards and the second bottom half over the folded bottom half. It should make a conical shape. Insert 1 clove at the bottom so that the paan does not open.
- Now, trim some of the excess leaf from top and fold the top half of the leaf to seal the paan tightly. Insert a toothpick on top to secure the paan. Repeat with all the leaves.
- Once all the paan’s are ready, dip them in the melted chocolate and coat gently. Transfer to a plate lined with aluminium foil and freeze for 1-2 hours.
- Once the paan’s are set, remove from the freezer, transfer to a serving platter and serve chilled.
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