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Chocolate Paan Recipe – Choco Meetha Pan Indian Street Food
Let’s make one of the most popular and trending dish today, super simple and with just the right quantity of sweetness to end your meal. We are talking about Homemade Chocolate Paan. If you are living in India then you must be well aware of these small packets of paan that we once in a while indulge at the paanwala. So today we will make these meetha paan with a slight variation, the basic ingredients will be the same, but with the addition of chocolate and hazelnut paste will take it to another level. Begin by trimming and washing the paan leaves and then apply a good amount of hazelnut paste, top it with all the sweet goodies like moth freshener, saunf, tutti frutti, desiccated coconut and not to forget the secret ingredients chocolate chips. Fold it and seal it, then comes the most delicious part, dipping the paan in some melted chocolate and serving it cold. Enjoy this meetha paan after a hearty meal.
Servings Prep Time
6Paans 20minutes
Cook Time
0minutes
Servings Prep Time
6Paans 20minutes
Cook Time
0minutes
Ingredients
Instructions
  1. Begin by snipping the stem and washing and trimming the sides of the paan leaves to the size of your palm.
  2. Apply some hazelnut paste on top of each leaves and then place one piece of the trimmed paan leaves over it. Again apply some hazelnut paste on top of the leaves.
  3. Sprinkle some mouth freshener on each paan, using our fingers mix and spread the hazelnut paste all over the paan leaves.
  4. Once done, place some green tutti frutti, karonda, red tutti frutti, desiccated coconut, saunf, chocolate chip, mukhwas, peppermint and gulkand.
  5. Keep some cloves and some karonda’s pierced into toothpicks handy before you start to shape the paan.
Folding the paan
  1. Take the paan leaf in your palm and then fold the triangle side or the pointed side inwards. Then overlap the other side and then pack the filling inside.
  2. If the paan filling is too sticky then sprinkle some desiccated coconut and fold it inwards.
  3. Seal the bottom with a clove and then seal the top opening with the prepared karonda. Prepare the remaining chocolate meetha paan in similar manner.
For coating the paan
  1. Melt some dark chocolate over double boiler, set aside.
  2. Prepare two plates by covering it with aluminium foil.
  3. Once done dip the paan in the chocolate sauce, do not coat the karonda. Once done place it in the prepared plates.
  4. Place the chocolate coated paan in the fridge for 5 minutes or prepare these paan’s beforehand.
Serve
  1. Garnish the coated paan with some desiccated coconut and serve after a hearty meal.
Recipe Notes

Notes:

  • Placing the trimmed paan leaves will avoid the breaking of the paan while shaping.
  • You can use katha paste, lime stone or chunna instead of hazelnut paste, incase if you are making regular sweet paan for adults.
  • You can use small saunf / fennel seeds.
  • Please use very small quantity of peppermint, it has a very strong flavour and if used in excess then it can make your paan bitter. You can replace the peppermint to peppermint candy like polo.
  • Avoid using the watery liquid from the gulkand, only use the solid part.
  • While shaping the paan, hold the paan tightly.
  • A double boiler is nothing but heating a vessel on top of another vessel which has water in it.
  • You can prepare the paans beforehand and keep it in the fridge and they can stay upto 24 hours. Remember to keep it covered with a damp cloth.

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