Meetha Paan
by Tarla Dalal

It is common to find vendors selling paan outside most Indian restaurants, and sometimes the restaurant itself lays out a tempting batch near the billing counter for the customers to pick up after a meal.

Meetha Paan, made of betel leaves filled with a range of sweet jam-like spreads and crunchy titbits like tutti-frutti, cherries, chopped dates, etc., is a delightful treat to munch on, and a very effective mouth freshener.

It is enjoyed mostly after dinner, although some people like to have it after lunch too.

There are numerous varieties of paan that can be made by mixing and matching the fillings. You can easily make it at home too, according to your preferences.

The paan has become so famous that it also inspires other recipes like the Paan Shot or Paan Ice-Cream

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Meetha Paan recipe - How to make Meetha Paan

4 calcutta betel leaves (paan)
1/8 tsp slaked lime
1/8 tsp paan katha
1/2 tsp paan chutney
2 tsp gulkand
2 tsp fennel seeds (saunf)
2 tsp dhana dal
1 tsp desiccated coconut
2 tsp chopped dry dates (kharek)
4 cardamoms (elaichi)
4 glace cherry
2 tsp tutti-frutti
2 tsp red tutti-frutti

Method

Combine the chuna and ½ tsp of water in a small bowl and mix well. Keep aside.
Combine the paan katha and ½ tsp of water in a small bowl and mix well. Keep aside.
Place a paan on a clean and dry surface. Apply a pinch of chuna-water mixture evenly over it.
Apply a pinch of paan katha-water mixture and 1/8 tsp of paan chutney evenly over it.
Put ½ tsp of gulkand, ½ tsp of saunf, ½ tsp of dhana dal, ¼ tsp of desiccated coconut, ½ tsp of dry dates, 1 cardamom, 1 glace cherry, ½ tsp tutti-frutti, ½ tsp red tutti-frutti evenly over it.
Wrap the paan and secure it using a toothpick.
Repeat steps 3 to 6 to make 3 more paans.
Refrigerate for atleast 1 hour and serve chilled.