No image available
Member recipe

Paan Khand

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 1 - 30 Pieces

Paan Khand - Dessert Made @Home. Ideal for people who are calorie/ health/ diet freaks :)

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 1.Sugarless Condensed Milk: 250 Ml (If you don’t get sugarless condensed milk, you may try to prepare it at home – 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 – 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 - Don’t use more than 2 table spoons in total
  • 13.A dash of Salt
  • 14.Kova (optional)

Method

    1. I. To prepare the main peda base:
    2. ■Crumble the cottage cheese (paneer) cubes, and keep it aside. ■In a non-stick pan, add quarter spoon of Ghee (optional) and add the crumbled paneer. ■Saute until the crumbled paneer turns a little moist. ■At 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. ■Add a dash of salt in the mixture while stirring. ■In case if it doesn’t a ‘thick’ base , add milk powder little by little (not the whole at once) until it forms thick. ■You may also add cocunut powder (gives nice flavor). ■Add sugar free at the end (as required) along with few drops of Rose essence. ■You may add sugar less, fat free kova (optional). ■Transfer that paste to a plate and let it cool. ■Separate one-fourth of this base, flatten it to let it cool faster.
    3. II. To prepare the paan flavored stuffing:
    4. ■In the same non-stick pan, add 3-4 table spoons of grated beetroot and saute it with one quarter spoon of Ghee. ■When it is semi-cooked, add the separated base with beetroot and saute until it turns red. ■Add a few drops of betel leaves’ juice (or paan extract preferably). Saute until it forms a firm base. ■You may add sugar free in case you sweeten it more.
    5. III. Final touch:
    6. ■Make small balls of the red base and the white base (smaller red and larger white) ■Form a cuplet structure with the white peda balls. ■Try to stuff the paan flavored balls into the peda white balls and cover the white peda as one in a stuffed paratha. ■Roll them once well on your palm to give a neat finishing. ■Garnish them with sweet fennels, saffron, dry fruits (whatever you may want to) ■Try to garnish them with things used in a sweet paan. ■Roll the garnished peda on dry desiccated coconut.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips