Fresh betel leaf folded around gulkand, fennel seeds, coconut and sweet condiments — the iconic Varanasi meetha paan that is the definitive post-meal digestive and sweet.
Ingredients
4 fresh betel leaves (paan patta — the medium-sized tender leaves; available at Indian grocery stores)
4 tbsp gulkand (rose petal preserve — available at Indian stores)
2 tbsp sweetened fennel seeds (mukhwas/saunf)
2 tbsp desiccated coconut — sweetened
1 tbsp candied cherry (tutti frutti) — optional
1 tsp chuna (slaked lime paste) — optional, for the traditional version
4 cloves — for sealing
Method
Wash and dry the betel leaves. Trim the tough stem.
For each paan: lay a betel leaf face-down on a clean surface.
Spread a very thin layer of chuna on the leaf surface if using — this is the traditional Banarasi technique.
Place 1 tbsp gulkand in the centre of the leaf.
Add 1/2 tbsp each of sweetened fennel seeds, sweetened coconut and tutti frutti if using.
Fold the leaf into a triangular or cone shape, tucking the sides over the filling and folding the tip over the front.
Secure with a clove pressed through the folded tip.
The paan is ready. Eat whole in one or two bites — the entire leaf is edible.