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Member recipe

Paan Khand

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Serves 1 - 30 Pieces

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

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  • 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)


    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.

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