Paan Khand

I. To prepare the main peda base:

âÃÂàCrumble the cottage cheese (paneer) cubes, and keep it aside.

âÃÂàIn a non-stick pan, add quarter spoon of Ghee (optional) and add the crumbled paneer.

âÃÂàSaute until the crumbled paneer turns a little moist.

âÃÂàAt 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.

âÃÂàAdd a dash of salt in the mixture while stirring.

âÃÂàIn case if it doesnâÃÂÃÂt a âÃÂÃÂthickâÃÂàbase , add milk powder little by little (not the whole at once) until it forms thick.

âÃÂàYou may also add cocunut powder (gives nice flavor).

âÃÂàAdd sugar free at the end (as required) along with few drops of Rose essence.

âÃÂàYou may add sugar less, fat free kova (optional).

âÃÂàTransfer that paste to a plate and let it cool.

âÃÂàSeparate one-fourth of this base, flatten it to let it cool faster.

II. To prepare the paan flavored stuffing:

âÃÂàIn the same non-stick pan, add 3-4 table spoons of grated beetroot and saute it with one quarter spoon of Ghee.

âÃÂàWhen it is semi-cooked, add the separated base with beetroot and saute until it turns red.

âÃÂàAdd a few drops of betel leavesâÃÂàjuice (or paan extract preferably). Saute until it forms a firm base.

âÃÂàYou may add sugar free in case you sweeten it more.

III. Final touch:

âÃÂàMake small balls of the red base and the white base (smaller red and larger white)

âÃÂàForm a cuplet structure with the white peda balls.

âÃÂàTry to stuff the paan flavored balls into the peda white balls and cover the white peda as one in a stuffed paratha.

âÃÂàRoll them once well on your palm to give a neat finishing.

âÃÂàGarnish them with sweet fennels, saffron, dry fruits (whatever you may want to)

âÃÂàTry to garnish them with things used in a sweet paan.

âÃÂàRoll the garnished peda on dry desiccated coconut.