Chocolate Paan
Serving - 4
INGREDIENTS
Rose petals - 5 grams
Water - 300 milliliters
Sugar - 50 grams
Fennel seeds - 1 teaspoon
Betel leaves - 1 tablespoon
Cardamom powder- 1 teaspoon
Cashews- 2 tablespoons
Hazelnut - 2 tablespoons
Tutti frutti - 2 tablespoons
Sugar confetti - 2 tablespoons
Chocolate - 8
Coconut - 2 tablespoons
Silver leaf - 2
Cherry - 4
PREPARATION
- In a mixing bowl, add 5 grams rose petals and 300 milliliters water.
- Wash them thoroughly, rinse and transfer it to another bowl.
- In a jar, add washed rose petals, 50 grams sugar, 1 teaspoon fennel seeds and 1 tablespoon betel leaves.
- Cover the lid and keep in sun for 10-12 days.
- Now, place the paan leaf on a flat surface, add prepared gulkand, sprinkle some cardamom powder.
- Then add, cashews, hazelnuts, tutti frutti and sugar confetti.
- Top with chocolate and coconut.
- Fold the paan from all the sides and insert a toothpick inside it and poke it into the center of the paan.
- Coat it with silver leaf.
- Serve.