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Meetha Paan recipe | Calcutta Meetha Paan | Sweet Paan |
Tarla Dalal
10 May, 2018
Table of Content
Meetha Paan recipe | Calcutta Meetha Paan | Sweet Paan |
Meetha Paan, a quintessential Indian after-meal treat, is a vibrant symphony of flavors and textures, with its very essence rooted in the delicate betel leaf. When crafted with the prized Calcutta betel leaf, as in this specific recipe, it promises a particularly exquisite experience. The Calcutta leaf, renowned for its soft texture and subtle peppery notes, provides the perfect verdant canvas for the array of sweet and aromatic fillings that transform a simple leaf into a complex culinary delight. This particular rendition, with its rich medley of ingredients, elevates the humble paan to a truly celebratory indulgence.
The preparation of this Calcutta Meetha Paan begins with the careful application of the foundational elements: slaked lime (chuna) and paan katha. These two ingredients, mixed with a touch of water, are spread sparingly yet evenly over the crisp betel leaf. While chuna provides a distinct, slightly pungent base and is believed to aid digestion, paan katha, derived from the catechu tree, adds an earthy, slightly bitter counterpoint, both contributing to the unique flavor profile that is characteristic of traditional paan.
Following these essential layers, a luscious application of paan chutney sets the stage for the cornucopia of sweet fillings. The heart of this Meetha Paan lies in its generous inclusion of gulkand, a sweet preserve made from rose petals, which imparts a fragrant, floral sweetness. This is beautifully complemented by the crunchy sweetness of fennel seeds (saunf) and dhana dal, alongside the rich, chewy texture of desiccated coconut and finely chopped dry dates (kharek), each adding their distinct character to the overall mouthfeel.
Aromatic notes are further enhanced by the inclusion of whole cardamoms (elaichi), their perfumed spice permeating the entire creation. The vibrant pops of color and juicy chewiness come from the addition of glace cherries and both regular and red tutti-frutti, offering bursts of candied sweetness that appeal to both the palate and the eye. Each ingredient is meticulously placed, ensuring that every bite delivers a harmonious blend of the sweet, the aromatic, and the slightly spicy.
The ritual of wrapping the paan, carefully folding the leaf to encase the precious filling and securing it with a toothpick, is an art in itself, transforming the loose ingredients into a neat, edible parcel. Once assembled, these sweet paan delights are then refrigerated for at least an hour, a crucial step that allows the flavors to meld and deepen, resulting in a chilled, refreshing treat that is even more invigorating, especially after a satisfying meal.
Meetha Paan holds a cherished place in Indian culinary culture. It is a common sight to find vendors outside most Indian restaurants, their stalls brimming with an assortment of paan, often offering a tempting array near the billing counter for customers to pick up after their meal. This ubiquitous presence underscores its role not just as a dessert, but as a beloved digestive aid and a symbol of hospitality, leaving a fresh, sweet finish to any dining experience.
Tags
Preparation Time
2 Mins
Cooking Time
None Mins
Total Time
2 Mins
Makes
4 paans
Ingredients
for Meetha Paan
4 calcutta betel leaves (paan)
1/8 tsp slaked lime
1/8 tsp Paan katha
1/2 tsp paan (betel leaves) masala
2 tsp gulkand
2 tsp fennel seeds (saunf)
2 tsp dhana dal
1 tsp desiccated coconut
2 tsp deseeded and chopped dried dates (kharek)
2 tsp tutti-frutti
2 tsp red tutti-frutti
Method
for Meetha Paan
- Combine the chuna and ½ tsp of water in a small bowl and mix well. Keep aside.
- Combine the Paan katha and ½ tsp of water in a small bowl and mix well. Keep aside.
- Place a betel leaves (paan) on a clean and dry surface. Apply a pinch of chuna-water mixture evenly over it.
- Apply a pinch of Paan katha-water mixture and 1/8 tsp of paan chutney evenly over it.
- Put ½ tsp of gulkand, ½ tsp of fennel seeds (saunf), ½ tsp of dhana dal, ¼ tsp of desiccated coconut, ½ tsp of deseeded and chopped dried dates (kharek), 1 cardamom (elaichi), 1 glace cherry, ½ tsp tutti-frutti, ½ tsp red tutti-frutti evenly over it.
- Wrap the betel leaves (paan) and secure it using a toothpick.
- Repeat steps 3 to 6 to make 3 more Meetha Paan.
- Refrigerate for atleast 1 hour and serve Meetha Paan chilled.
Meetha Paan recipe with step by step photos
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Combine the chuna and ½ tsp of water in a small bowl and mix well. Keep aside.
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Combine the Paan katha and ½ tsp of water in a small bowl and mix well. Keep aside.
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Place a betel leaves (paan) on a clean and dry surface. Apply a pinch of chuna-water mixture evenly over it
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Apply a pinch of Paan katha-water mixture and 1/8 tsp of paan chutney evenly over it.
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Put ½ tsp of gulkand, ½ tsp of fennel seeds (saunf), ½ tsp of dhana dal, ¼ tsp of desiccated coconut, ½ tsp of deseeded and chopped dried dates (kharek), 1 cardamom (elaichi), 1 glace cherry, ½ tsp tutti-frutti, ½ tsp red tutti-frutti evenly over it.
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Wrap the betel leaves (paan) and secure it using a toothpick.
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Repeat steps 3 to 6 to make 3 more Meetha Paan.
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Refrigerate for atleast 1 hour and serve Meetha Paan recipe | Calcutta Meetha Paan | Sweet Paan chilled.
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Nutrient values (Abbrv)per plate
| Energy | 5 cal |
| Protein | 0 g |
| Carbohydrates | 0.6 g |
| Fiber | 0.1 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 0.3 mg |
Click here to view Calories for Meetha Paan
The Nutrient info is complete
Vanessa
June 21, 2021, 8:23 p.m.
Thank you for sharing this tasty food. _x0001F60A_
Tarla Dalal
June 21, 2021, 8:23 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Akshay Sanjay gole
Sept. 7, 2020, 3:04 p.m.
Plz tich Sweet Paan chatni macking prosses
Tarla Dalal
Sept. 7, 2020, 3:04 p.m.
Thanks for the feedback. Sorry we don''t have this recipe. Keep reviewing recipes and articles you loved.
Arnab ghosh
Aug. 16, 2020, 9:09 p.m.
Great, send more,
Tarla Dalal
Aug. 16, 2020, 9:09 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Mfaysal.shaikh@yahoo.com
Oct. 12, 2016, 4:07 p.m.
jdoshi612
April 3, 2016, 10:25 p.m.
Never thought we could make paan at home. Thanks for sharing this recipe. It''s an absolute delight and must try!!
MUSTAKKILLEDAR
Aug. 27, 2014, 5:46 p.m.
my paan chata is not getting taste
Tarla Dalal
Aug. 27, 2014, 5:46 p.m.
Hi, Try using excat ingredients, to get the flavour.
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