Thursday, March 29, 2012

Chocolate Paan

BM #14   Day 7

I always thought Paan to be of Indian tradition,but was amazed to know that it’s origin is Malaysia or Iran.Paan is chewed as a digestive and as a breath cleanser and is served at special functions after the meals.The betel leaf is filled with a mix of spices such as cardamom,aniseed and katha with choona (lime paste), grated coconut,different kinds of supari (betel nut) and small pieces of various candies.

I wonder how many of you are aware of paan parlours?These are really popular in Gujrat.Within the range of one km you will see three to four of these paan shops.The paanshops of yesteryears served paan , cigrattes and just a few tit bits.Women hardly visited such paan shops.Today's paan parlours are exclusive..they have a variety of paans and imported stuff  like drinks,chocolates dry fruits and some gift items too.Things have changed and now women are found in these parlours.Infact there is a particular parlour where women serve these paans.Recently while hunting for a imported product I went to one of these parlours…and I saw choclate paan.This was rather interesting.I bought a paan and came home and tried to disect it..but the mixture was quite condensed. The next day I visited the shop again and asked the owner if he could tell me what the ingredients were..he was hesitant but when I told him I want to write about it he agreed to give a demo. And now coming to the choclate paan....




stuffing
1tsp........... raisins
1tsp........... black seedless currants
1tsp........... chopped cashews
1tsp........... chocolate chips
1tsp........... nutella
1tsp ...........date candy
1tsp........... gulkand
1 mini........ mint choclate bar cut into pieces
Mix all the above ingredients .


4................. betel leaves(calcutti patta)
¼ tsp......... choona(lime scales)
½ tsp.......... katha
Wash the betel leaves.
Apply a little choona.
Apply the katha on this.
Make a cone of the betel leaf.
Fill in the mixture pressing it down with finger tips and holding the cone firmly.
Fill ¾ of the cone.
Fold the two sides.(refer Pics)
Bring the top flap down.
 Insert a tooth pick to seal.
Trim the extras.
Dip this into choclate syrup.
Roll onto choclate vermicilli / coconut powder.
Chill and serve.











I tried making a paan in the Paan shop

thanks to Gulab Pan House for the demo.

paans can be folded in different ways..just a bit of practise

On making this paan I felt we can easily avoid the katha and choona.We can use any leftover choclates.Also if we don’t have gulkand we can soften rose petals with hot sugar syrup which should be quite condensed.If betel leaves are available this is a wonderful twist to the original paan and you could easily choose your favorite chocolates for stuffing.

sending it to Kalyani's Holi Fest ,Susan's Black and White Wednesday






Pin It

20 comments:

  1. this pan looks so delicious. loved it

    ReplyDelete
  2. OOOH ....it looks so yummy. Even though I don't eat paan here I wouldn't hesitate to have one occasionally. But for paan as yours why not daily?

    ReplyDelete
  3. The perfect finale recipe Vaishali!

    ReplyDelete
  4. Very interestine one, Vaishaliji. BTW what is katha?

    ReplyDelete
  5. Wow this is truly amazing!..I don't' eat paan..but might actually love this..great to have you in the BM..you really excel yourself each edition!..thanks..

    ReplyDelete
  6. How can one say no to this pan.. fantastic idea Vaishali supreb.

    ReplyDelete
  7. Superbly creative!! Bookmarked at the first sight and I need to try on it as soon as I'm back in India. :)

    ReplyDelete
  8. I am not a paan eater, but I must say this looks good.

    ReplyDelete
  9. Vaishali, hats off to your thought process...you are simply outstanding..i loved this idea like crzy...it was great as always to do BM with you

    ReplyDelete
  10. this was a great post...if all paan was like this, more women would be eating them!

    ReplyDelete
  11. wow this was a nice twist to the regular pan.. love all your marathon recipes vaishali.. each one is so different & creative..love the chocolate pan :).. have always had the meetha pan..am a pan fan :)

    Ongoing Event : I'm The Star

    ReplyDelete
  12. Hey wow these are beautiful. I love pan, supari etc. this is a new addition that I have to try.

    In Hydrabad/ secundrabad we had dry fruits pan.

    ReplyDelete
  13. Vaishali you are killing me with this !!! amazing clicks :) :)


    Kalyani
    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway

    ReplyDelete
  14. Thanks you Vaishali Sabnani Ji For Posting Our Variety

    Deepak Tekwani
    (Gulab Pan House).
    We Will bring few varieties this year.

    ReplyDelete
  15. Loved this post Vaishali. And so nice of you to learn from them and share it with us. We have a few paan parlors here but I have not seen this variety. Looks very very tempting...

    ReplyDelete
  16. entirely fan of urs now....love ur recipe....tell me when i will visit @ ur home

    visit @my blog for my ongoing event in ur free time
    Ongoing Event--Jump'N Jive @ Icypritz
    Preeti's Kitchen Life

    ReplyDelete
  17. Hello there! I could have sworn I've been to this blog before but after reading through some of the post I realized it's new to me.
    Anyhow, I'm definitely delighted I found it and I'll be bookmarking and checking back
    often!

    Visit my web blog ... best websites for making money

    ReplyDelete
  18. Hey there I am so delighted I found your web site, I really found you
    by mistake, while I was searching on Bing for something else,
    Anyhow I am here now and would just like to say thanks for a remarkable post
    and a all round enjoyable blog (I also love the theme/design), I don’t have time to look over it all at the moment but I have
    book-marked it and also added your RSS feeds, so when I have time I will be back
    to read much more, Please do keep up the great work.



    Here is my weblog :: psn card

    ReplyDelete