South indian beeda

4-5 paan leaves ( south indian variety)
these can be easily got from any south indian store. they are called vettalai.
1 tsp edilble calcium paste also called chunaambu in tamil. readily available in south indian stores.
few betel nuts.
3 tsp dessicated and flavoured coconut flakes. (optional)
4-5 cloves

1. Wash the leaves properly and dry them. apply a bit of the edible calcium paste on the centre of the leaf with finger, put little betel nut and top with dessicated coconut. fold the leaf into pan shape and seal with a clove. serve.