Recipe
Ingredients
1. 8 Betel leaves (Paan) (Nice fresh green)
2. 100 grams Fennel seeds (Roasted)
3. 100 grams desiccated coconut
4. 4 tsp honey
5. 4 tsp Gulkand (rose petal jam)
Let’s get started
1. Wash the leaves in running water
2. Pat them dry with a soft clean cotton cloth
3. Spread some honey on it
4. Now spread ½ tsp gulkand
5. Top it with ¼ tsp fennel seeds ¼ tsp desiccated coconut
6. Now fold the sides in and gently but firmly roll the pan either in a triangle or a roll
7. You can hold it in place by sticking the stalk of a clove
8. Serve it refrigerated in a shiny brass plate after dinner
The Pan in the photo was lovingly prepared for us by our friend Mr. Dhananjay Gupte
