Paan Khand

I. To prepare the main peda base:

■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.

II. To prepare the paan flavored stuffing:

■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.

III. Final touch:

■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.