Here is my take on the famous Indian beetlenut digestive. I love sweet paan, and it is something I miss dearly being in the USA. We get paan very rarely here. We were discussing this once and one of our friends suggested mixing all ingredients of pan and freezing it so that one could enjoy it anytime. I thought it was a brilliant idea and would like to share this recipe with all paan lovers like me.
- Cuisine Indian
- Course Desserts
- Serves 24
- Method Freeze-chill
- Difficulty Hard
- Cook Time 20 minutes
1. Remove the stem from the beetle nut leaves and finely chop them.
2. In a mixing bowl, take gulkandh, chopped beetlenut leaves, dry coconut, fennel seeds and tutti fruity. Feel free to add any other paan ingredients of your choice, you will have to add more gulkandh accordingly to hold it together. Mix all the ingredients well.
3. Now make bite sized balls with the mixture. I made medium sized balls and got around 23. You can make the bites small or big based on your preference. Place in a air tight container and freeze. You can enjoy this for up to 2 months. Serve fresh at the end of a Indian meal, or enjoy frozen.