A paan-tastic treat: 5 innovative paan recipes that you can try at home
Treat your guests to these refreshing, easy-to-make paans. From coffee to fruits and nuts, these recipes use a variety of flavours that will leave your guests asking for more!more lifestyle Updated: Apr 01, 2017 16:00 IST
Refreshing, colourful and a treat for the senses, paan has always been the go-to palate cleanser. Traditionally served as mouth-fresheners to end a meal, paan is broadly categorised as meetha (sweet) and sada (plain). These quirky recipes give a twist to even the humble paan. Inspired by myriad ice-cream flavours that range from fruity and nutty to stronger notes of coffee, these paans are sure to be a show-stealer at any party.
Paan goes well with dry fruits as well as fresh fruits such as strawberry and cranberry. Spice up your paan with cloves, cinnamons, star anise, and cardamoms as these traditional spices compliment it well.
This recipe, shared by chef Nishant Choubey of The Roseate makes use of khoya and dry fruits, giving it a rich texture. Coarsely chop 20gm dry fruits and 10gm figs. To this, add 1 tsp khoya, 2 tsp condensed milk and 20gm coconut powder. Fold a paan leaf like a cone and fill in this mixture. Serve cold.
Bhang ki chutney paan
Chef Ashwani Kumar of The Leela Ambience Convention Hotel, has incorporated a little bit of Banaras in this recipe.This paan uses thandai (with bhang) and gulkand (instead of the usual churan) as chutney.
Take half tbsp dried bhang leaves, 2 tsp gulkand, 4 pieces each of raisins and almonds, half tsp saunf, one date (seedless) and one green cardamom. Make a paste all of these with some milk. Spread one tsp of this chutney on a paan leaf and add one tsp mukhwaas, half tsp tutty-fruity, and 4 pieces misri dana. Now roll the paan and rub a touch of khus atter on it. Serve garnished with a silver leaf and desiccated coconut soaked in saffron milk.
Dry fruits such as pistachios and almonds go well with paan. Chef Pankaj Jha of The Suryaa uses gulkand as a paste to keep it all together. Cook half cup sugar, 100gm pistachio powder and 50gm khoya dhap till a paste is formed and cool in the fridge. Make a filling with 1 tbsp powdered sugar, 1 tbsp each of blanched and chopped pistachios and almonds, 2 tbsp gulkand, 1 tbsp khus khus and 1/4 tsp cardamom powder. Roll the paste, place this filling diagonally onto betel leaves and roll the paan like a cone. Serve cold, garnished with a cherry stick.
Chocolate gulkand espresso paan
Chef Anil Kumar of Le Meridien, Gurgaon has created this blend of dark chocolate with milk and cream that goes well with espresso and gulkand. To top it up, coconut flakes are added as garnish. Boil 100ml milk with 200ml cream and 10gm coffee powder. After the first boil, add 200gm dark chocolate and 50gm milk chocolate with 50ml coffee liqueur. Cool it in the chiller and set for 2 hours. Cut a paan into two and make a cone. Fill it with the espresso, top with some gulkand and crush white chocolate on top.
Here’s a recipe by food blogger Nithya Ravi, that makes use of strawberries and honey. Soak 6 paan leaves in water to soften them and remove the stem from the middle. Spread some honey on the leaves. Make a cone shape and fill with 1 tsp each of sugar-coated saunf, gulkand and tutti fruity. Slice 3 strawberries and place two slices on each leaf. Fold the leaf like a triangle. Now, break a toothpick into two, prick a cherry and push it in the middle of the paan.
Health in a leaf
Paan or betel leaf has many medicinal properties. When taken without supari (betel nut) and choona (slaked lime), paan leaves can improve your health. However, experts say that eating too many paan might leave stains on your teeth. So, make sure to rinse your mouth with warm water after having paan.
•Helps in treating diabetes
•Aids in weight loss
•Helps treat cough and cold