How to Autumn Perfect Paan chocolate

James Ortega
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How to Autumn Perfect Paan chocolate
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How to Autumn Perfect Paan chocolate Delicious, fresh and tasty.

Paan chocolate. how to make Paan Chocolates - Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. We don't know when or if this item will be back in stock. Made with real rose petals Made with desiccated coconut powder Gluten free Free from hydrogenated vegetable fat Coated with a blend of dark and milk chocolate.

Some like the basic version (sada paan), others like it with tobacco, sweet, with chocolate, with rasmalai, etc.

Our sweet paan recipe refers to a common variation known as Magahi paan or sweet paan.

Magahi is an expensive variety of betel that can be found in central Bihar and is sweeter, softer, tastier than any other variation of paan I have.

You can cook Paan chocolate using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paan chocolate

  1. It’s 1 cup of milk compound.

  2. Prepare 3 of Kolkata Paan (betal leaves).

  3. You need 2 tbsp of fennel seeds (paan churi).

  4. You need 1 tsp of fennel seeds Candy (jera mithai colourful).

  5. It’s 2 tsp of desiccated coconut.

  6. You need Pinch of Menthol powder optional.

  7. It’s 2-3 tbsp of Gulkand.

Paan - or the betel leaf has a special significance in Indian culture and traditions.

The Skanda-Purana says that it was a discovered during the 'SamudraManthan' or the churning of the ocean by the Gods.

Chocolate paan these days come in different flavour combinations such as banana and caramel, mint chocolate paan, chocolate and coffee paan, and some of them are garnished with almonds and walnuts to turning them delightful treats.

It doesn't take a lot to reap the benefits of the wonderful betel leaf.

Paan chocolate step by step

  1. Take microwave safe bowl cut chocolate compound in small pieces and keep for melting in microwave for 30 seconds first, take out mix with spoon if its tight then again microwave for 30 seconds. Heat till it gets smooth and pouring consistency..

  2. Now take another bowl and Mix all Paan ingredients together, and chop or blend Paan in small pieces and Mix that also in rest ingredients like Gulkand, fennel candy, fennel seeds(paan churi), dedicated coconut, Menthol powder and Mix well then keep a side..

  3. Now take any deep chocolate mould or ice tray and coat chocolate with brush evenly and refrigerate for 5 minutes. Now take out mould and fill paan mixture little, keep space above to pack again with chocolate. Now again refrigerate for 5-10 minutes, so that it set completely and come out easily while unmould them..

  4. After chocolate is set take out in tray or on clean surface from moulds. Our PAAN CHOCOLATE IS READY TO SERVE. 😋.

  5. Tip : After melting chocolate dont keep the bowl direct on kitchen surface, keep on any towel or kitchen chopping board,with this your chocolate won't get thicken fast. It will be in same pouring consistency..

Just add a little bit of it to your.

Flavoured paan has become popular in India, with varieties mirroring the endless flavours of ice cream, including mango, cola, pineapple, strawberry, and chocolate; these are combined with more traditional ingredients, such as coconut, aniseed, cardamom, dried dates, and mukhwas.

Paan made with the latter, which are made from seeds and nuts.

It is chewed for its stimulant effects.

After chewing, it is either spat out or swallowed.