Varanasi Banarasi Paan Meetha Betel Leaf Sweet After Meal

Method

1. 1

   Wash and dry the betel leaves. Trim the tough stem.

2. 2

   For each paan: lay a betel leaf face-down on a clean surface.

3. 3

   Spread a very thin layer of chuna on the leaf surface if using — this is the traditional Banarasi technique.

4. 4

   Place 1 tbsp gulkand in the centre of the leaf.

5. 5

   Add 1/2 tbsp each of sweetened fennel seeds, sweetened coconut and tutti frutti if using.

6. 6

   Fold the leaf into a triangular or cone shape, tucking the sides over the filling and folding the tip over the front.

7. 7

   Secure with a clove pressed through the folded tip.

8. 8

   The paan is ready. Eat whole in one or two bites — the entire leaf is edible.