Paan Khand
This unique and flavorful recipe blends traditional ingredients with a modern twist. The sweet and creamy base pairs harmoniously with the vibrant paan-flavored stuffing, resulting in a delightful treat that is sure to impress your taste buds. Garnished with a variety of toppings, these pedas are a perfect fusion of tradition and innovation, making them a must-try for any dessert enthusiast.
— Constant Cookbook
Ingredients
- 1.Sugarless Condensed Milk: 250 Ml (If you donâÀÃÂt get sugarless condensed milk, you may try to prepare it at home âÀÃÂ" you need to have more time and patience.
- 2.Fat Free, High Protein Paneer: 3 Packs
- 3.Milk Powder: 300 Gms
- 4.Coconut Powder: 50 Gms
- 5.Desiccated Coconut
- 6.Paan Extract/ Betel Leaves (4-5)
- 7.Sweetened Fennels
- 8.Used for garnishing: Rock Sugar âÀÃÂ" Just a few pieces, Dry Fruits, Saffron etc
- 9.Rose Essence (or anything you like to have)
- 10.Sugar free
- 11.Grated Beet root
- 12.Ghee - DonâÀÃÂt use more than 2 table spoons in total
- 13.A dash of Salt
- 14.Kova (optional)
Instructions
- I. To prepare the main peda base:
- âÃÂàCrumble the cottage cheese (paneer) cubes, and keep it aside.
- âÃÂàIn a non-stick pan, add quarter spoon of Ghee (optional) and add the crumbled paneer.
- âÃÂàSaute until the crumbled paneer turns a little moist.
- âÃÂàAt that point, add the sugarless condensed milk (250 Ml) to it and keep stirring until it merges well with paneer to form a thick consistency.
- âÃÂàAdd a dash of salt in the mixture while stirring.
- âÃÂàIn case if it doesnâÃÂÃÂt a âÃÂÃÂthickâÃÂàbase , add milk powder little by little (not the whole at once) until it forms thick.
- âÃÂàYou may also add cocunut powder (gives nice flavor).
- âÃÂàAdd sugar free at the end (as required) along with few drops of Rose essence.
- âÃÂàYou may add sugar less, fat free kova (optional).
- âÃÂàTransfer that paste to a plate and let it cool.
- âÃÂàSeparate one-fourth of this base, flatten it to let it cool faster.
- II. To prepare the paan flavored stuffing:
- âÃÂàIn the same non-stick pan, add 3-4 table spoons of grated beetroot and saute it with one quarter spoon of Ghee.
- âÃÂàWhen it is semi-cooked, add the separated base with beetroot and saute until it turns red.
- âÃÂàAdd a few drops of betel leavesâÃÂàjuice (or paan extract preferably). Saute until it forms a firm base.
- âÃÂàYou may add sugar free in case you sweeten it more.
- III. Final touch:
- âÃÂàMake small balls of the red base and the white base (smaller red and larger white)
- âÃÂàForm a cuplet structure with the white peda balls.
- âÃÂàTry to stuff the paan flavored balls into the peda white balls and cover the white peda as one in a stuffed paratha.
- âÃÂàRoll them once well on your palm to give a neat finishing.
- âÃÂàGarnish them with sweet fennels, saffron, dry fruits (whatever you may want to)
- âÃÂàTry to garnish them with things used in a sweet paan.
- âÃÂàRoll the garnished peda on dry desiccated coconut.
Yield
Makes 30 pieces
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