Gulkand Paan

Where every jar holds the essence of family commintment

Gulkand Paan with betel leaves

Ingredients (4 servings):

  • 4 - Betel Leaves/paan
  • 2 Tablespoon - Rose Delight Gulkand
  • 1 Tablespoon - Chuna/Lime
  • 1 Tablespoon - Paan/Sweet Chutney
  • 10gms - Fennel Seeds (use sugar coated for extra flavours)
  • 4 - Cardamoms
  • 2 Tablespoon - Tutti Frutti
  • 2 Tablespoon - Desiccated Coconut
  • 4 pieces - Dry cherry
  • 1 Tablespoon - Finely chopped betel nuts
  • 4 - Cloves/laxansa (To hold the wrapping of paan)

Method:

  1. Wash the betel leaves and wipe them carefully. Cut the stem of the leaf.
  2. Keep the Paan leaf on a clean plate and apply chuna on the back side of the paan.
  3. Apply the paan chutney evenly.
  4. Add a tablespoon of Gulkand.
  5. Add the rest of the ingredients in small amounts.
  6. Top it with cherry and seal the paan with the clove.