Paan recipes that will blow your mind

Paan has been everyone’s ‘bae’ when it comes to palate cleansing. However, there’s more to it than being a mouth-freshener.
Paan recipes that will blow your mind
(L) [Top] Paan Ice-Cream; [Bottom] Paan Chaat and (R) Paan Shot

Chennai

Try these quirky recipes that give an innovative twist to the humble betel leaf.
PAAN SHOT 
INGREDIENTS:
Betel leaves (paan), torn into small pieces: 4 
Gulkand: 4 tbsp 
Betel leaves masala: 2 1/2 tbsp 
Fennel seeds: 1 tsp 
Vanilla ice-cream: 2 1/2 cups 
Ice cubes: 10 
METHOD:
  • Combine all the ingredients in a mixer and blend till smooth.
  • Refrigerate for at least one hour.
  • Pour equal quantities into 12 shot glasses and serve chilled.
PAAN ICE-CREAM
INGREDIENTS:
Full fat milk: 1 litre 
Sugar: 1 1/2 cups
Corn flour: 1/4 cup
Fresh cream: 1 1/2 cups (300gm)
Betel leaves (paan): 10
Lemon juice: 1 tbsp
Dried dates, soaked overnight and finely chopped: 6
Fennel seeds, powdered: 1 tbsp
Cardamom powder: 1/4 tsp
Gulkand: 1/4 cup
Menthol: A pinch
METHOD: 
  • Wash the betel leaves and grind them to a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside. 
  • De-seed and finely chop the dates. 
  • Mix together the paan juice, dates, fennel seeds, cardamom powder and gulkand in a bowl. Keep aside. 
  • Dissolve the corn flour in ¼ cup of cold milk. Keep aside. 
  • Place the rest of the milk in a heavy bottomed pan and bring it to a boil. 
  • Add the sugar and simmer for 5 minutes. 
  • Add the dissolved corn flour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. 
  • Remove from the fire and allow it to cool completely. 
  • Add the paan flavouring mixture and cream to the milk. Mix well and pour into a shallow dish. 
  • Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender). 
  • Add the menthol and mix well. 
  • Freeze again until firm. Scoop and serve.
PAAN CHAAT 
INGREDIENTS:
Betel leaves (paan): 20 fresh
Oil for deep-frying 
FOR THE BATTER: 
Bengal gram flour: 1 1/2 cups
Asafoetida: A pinch
Chilli powder: 1 tsp
Salt to taste 
FOR THE TOPPING: 
Curd: 2 1/2 cups
Sweet chutney: 10 tbsp
Green chutney: 20 tsp
Chilli powder for sprinkling
Cumin seeds (jeera) powder for sprinkling
Se 200gm
METHOD:
  • Combine all the ingredients (for the batter) along with enough water in a deep bowl and mix well to make a thin batter. Keep aside.
  • Heat the oil in a deep non-stick pan, dip each paan one at a time into the batter and deep-fry on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper. 
  • Break two fried paan leaves into pieces and place them on a serving plate. 
  • Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder and sev evenly over it. 
  • Repeat to make 9 more plates. 
  • Serve immediately.
The recipes are from www.tarladalal.com

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