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Paan Khand

By thitherwards (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Pieces
Paan Khand - Dessert Made @Home. Ideal for people who are calorie/ health/ diet freaks :)
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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.

  • 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

  • 2.Fat Free, High Protein Paneer: 3 Packs

3.Milk Powder: 300 Gms

  • 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

  • STEP 1
    I. To prepare the main peda base:
  • STEP 2
    ■Crumble the cottage cheese (paneer) cubes, and keep it aside.
  • STEP 3
    ■In a non-stick pan, add quarter spoon of Ghee (optional) and add the crumbled paneer.
  • STEP 4
    ■Saute until the crumbled paneer turns a little moist.
  • STEP 5
    ■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.
  • STEP 6
    ■Add a dash of salt in the mixture while stirring.
  • STEP 7
    ■In case if it doesn’t a ‘thick’ base , add milk powder little by little (not the whole at once) until it forms thick.
  • STEP 8
    ■You may also add cocunut powder (gives nice flavor).
  • STEP 9
    ■Add sugar free at the end (as required) along with few drops of Rose essence.
  • STEP 10
    ■You may add sugar less, fat free kova (optional).
  • STEP 11
    ■Transfer that paste to a plate and let it cool.
  • STEP 12
    ■Separate one-fourth of this base, flatten it to let it cool faster.
  • STEP 13
    II. To prepare the paan flavored stuffing:
  • STEP 14
    ■In the same non-stick pan, add 3-4 table spoons of grated beetroot and saute it with one quarter spoon of Ghee.
  • STEP 15
    ■When it is semi-cooked, add the separated base with beetroot and saute until it turns red.
  • STEP 16
    ■Add a few drops of betel leaves’ juice (or paan extract preferably). Saute until it forms a firm base.
  • STEP 17
    ■You may add sugar free in case you sweeten it more.
  • STEP 18
    III. Final touch:
  • STEP 19
    ■Make small balls of the red base and the white base (smaller red and larger white)
  • STEP 20
    ■Form a cuplet structure with the white peda balls.
  • STEP 21
    ■Try to stuff the paan flavored balls into the peda white balls and cover the white peda as one in a stuffed paratha.
  • STEP 22
    ■Roll them once well on your palm to give a neat finishing.
  • STEP 23
    ■Garnish them with sweet fennels, saffron, dry fruits (whatever you may want to)
  • STEP 24
    ■Try to garnish them with things used in a sweet paan.
  • STEP 25
    ■Roll the garnished peda on dry desiccated coconut.
  • Comments, questions and tips

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