Homemade Sweet Paan Mixture Preserve (Betel leaves sweet mixture) As promised here is the recipe of the Homemade Sweet Paan Mixture. I am a bit late about posting it as I had been to my parent’s place for vacation before my son’s school start. We enjoyed a lot there and it was much cooler there compared to Pune. I am being in Belgaum. Can you believe it we hardy used the fan there. What a climate to be in the summer. After coming back I got this severe cold that wouldn’t go. So after taking rest for another week here I am now back to my routine and back to all of you whom I missed the most. As I have the Betel leaf (Kolkatta Paan) growing in my backyard I hardy used it to eat except for any pooja occasions. Even my neighbors take it from me if they have any pooja at home. Every month the gardener used to cut the extra one’s and throw them away and I used to feel so bad that they are getting wasted. Then one day our very own masterchef from our Colony Mrs. Chaudhary Aunty got this paan mixture and after tasting it I was in complete mind to make it. After that I told Chaudhary aunty that I wanted to make it as my betel eaves went wasted. As always she was ready to show me the way it was made. She was sweet enough to come to my place and showed me how to make it. I made a jar full of it, which has already made half by my hubby as he loves Paan. Betel leaves are considered auspicious in India. They are used in many poojas and are also eaten widely in India. They are considered good for one’s digestion, especially if you have a heavy meal. In south India, especially the Brahmins they make a paan mixture which is given to women post delivery which is considered to keep their digestion good. They are made in the small tablet form and given fresh. You can make them even if you have many extra paan remaining after any pooja. You can make it with any type of paan. All the ingredients are easily available in the shops and the other one’s you can get them at any paan waala. It stays nice for months together outside. So you don’t need to store it in the refrigerator. Do try it out and let me know how it was. What do we need:- 100 Betel leaves (paan) 25 gms Dhania dal (coriander dal) 25 gms Fennel seeds (sauf) 10 gms Melon seeds (char magaz) 6-7 Cardamom (elaichi/veldode) 5 Cloves (laung) ½ cup Sugar ½ tsp Chuna (calcium hydroxide) ½ tsp Katha (cathau) 1 tsp Chaman Bahar (Sugandh) (you can get it at the paanwala) ½ cup Gulkand A pinch of Asman Tara (you can get it at the paanwala/ it gives a cooling effect) Tutti fruity as per your wish Any other mouth fresheners can also be added How do we make it:- 1 First of all wash the betel leaves nicely and dry them. Cut them into small bits with the help of a scissor (that’s the difficult part) 2 Keep it aside. 3 In a non-stick pan dry roast the dhania dal, fennel seeds and the melon seeds with continuous stirring for 2-3 minutes and keep aside. 4 In a mixer jar grind the Cardamom, cloves, katha and asman tara together and make a fine powder. Keep aside. 5 In the non stick pan take the sugar and add just a few teaspoons of water. 6 Melt it to make a sugar syrup. 7 Now add the betel leaves and stir it nicely and allow it to cook with the sugar syrup with continuous stirring so that the moisture from the leaves goes out. 8 Now add in the gulkand and stir continuously. 9 Now add the roasted ingredients, chuna and the grind ingredients and mix nicely. 10 Stir continuously. After some time the leaves change their colour and the mixture becomes dry and is no longer watery. 11 Now add in the tutti fruity and mix nicely. 12 The mixture should be dry. This will take about half an hour. 13 Cool it fully and store in a dry container and it stays nice for months outside. 14 You can add any other refreshments after the mixture cools.
Posted on: Sun, 01 Jun 2014 15:39:55 +0000
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