Petha Paan
by Tarla Dalal
Thin petha slices stuffed with pistachio sandesh.
Petha Paan recipe - How to make Petha Paan
Preparation Time: Cooking Time : Total Time:
Makes 20 pieces.
20 Petha slices
20 cloves (laung / lavang) for garnishing
To be mixed into a filling
1 recipe sandesh
2 tbsp finely chopped pistachios
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
2 to 3 drops green food colour
Method
- Method
- Prepare the petha slices as mentioned in the recipe for petha.
- Divide the filling into 20 equal parts and shape each portion into even sized rounds.
- Place one portion of the filling on a petha slice.
- Fold it along the sides to form a triangle and stud it with a clove .
- To slice the petha, use a sharp wafer slicer. each slice should be at least 200 mm. x 200 mm. (4" x 4").
- VARIATION : KESAR PETHA PAAN
- Use yellow food colouring instead of the green food colouring in the above recipe.
Nutrient values per serving
| Energy | 93 cal |
| Protein | 0.6 g |
| Carbohydrates | 19.6 g |
| Fiber | 0 g |
| Fat | 1.2 g |
| Cholesterol | 1 mg |
| Vitamin A | 11.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 1.1 mcg |
| Calcium | 14.9 mg |
| Iron | 0.1 mg |
| Magnesium | 3 mg |
| Phosphorus | 14.3 mg |
| Sodium | 1.2 mg |
| Potassium | 21.6 mg |
| Zinc | 0 mg |
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