Sweet beeda recipe | meetha paan recipe

Sweet beeda recipe | meetha paan recipe – When I posted the Paan juice recipe, I said I would post the sweet beeda recipe too. I got the gulkand and cherries from India during my quick trip in the first week of February. Before this Chinese New Year long weekend, I went to the Indian shop to buy veggies. Saw betel leaves over there and thought this would be the right time to buy this and make a post for meetha pan. My hubby and I do not eat paan or any supari, either. In our friend group, everyone loves paan. So we had a get-together during the long weekend holidays, and I clicked this before going to the party and took it for them. Gulkand played a wonderful role in the taste of paan (as my friends said). This video helped me shape the paan. Stay tuned for recipes using gulkand coming up in Jeyashri’s kitchen.

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Sweet Beeda recipe

Popular after meal treat post Indian meal - Meetha paan

Course Sweet

Cuisine Indian

Keyword Festival recipes

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 5 paan

Author Jeyashri suresh

Ingredients

• 5 Betel leaves | Paan Leaves
• Edible calcium | sunnambu little
• Sweet Sanuf as needed
• 2 tsp Gulkand
• 1 tsp Supari | paaku you can use mukhwas
• Jeera goli little optional
• 5 glazed cherry
• Jeeraga mithai few
• 1 tbsp Tutty fruity
• 2 pinches Cardamom powder optional
• 5 Tooth pick

Instructions

• Always fresh betel leaves for making beeda. Till you start making the beeda, keep this inside a bowl of water.
• Take one from the water and pat it dry. On the back of the leaf, slightly spread the Sunnambu. This gives your tongue color after you chew paan.
• Do not add too much; just a little will do.
• Cut the stems of the betel leaves as shown in the picture.
• Start folding it from one end to make a cone. My hubby helped me with this picture.
• Once the cone is ready, start filling it with the ingredients. Keep in mind not to overstuff the cone, or else you will not be able to close it.
• First, start with supari | paaku. And then with other ingredients, and lastly with gulkand.
• Close the cone and keep a cherry in the middle, and insert a toothpick in the middle.
• Repeat this for the remaining betel leaves.

Video

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Notes

1. You can add dry candied ginger inside, too.

2. Desiccated coconut can also be added.

3. So many mixed paan options are available in the market; you can stuff them inside.

4. Always ensure you don't overstuff the paan, or it will be difficult to close it.

5. Instead of making a cone, you can just fold it and serve it too.

:

• Always fresh betel leaves for making beeda.  Till you start making the beeda, keep this inside a bowl of water.
• Take one from the water and pat it dry. On the back of the leaf, slightly spread the Sunnambu. This gives your tongue color after you chew paan.
• Do not add too much; just a little will do.

• Cut the stems of the betel leaves as shown in the picture.
• Start folding it from one end to make a cone. My hubby helped me with this picture.

• Once the cone is ready, start filling it with the ingredients. Keep in mind not to overstuff the cone, or else you will not be able to close it.
• First, start with supari | paaku. And then with other ingredients, and lastly with gulkand.

• Close the cone and keep a cherry in the middle, and insert a toothpick in the middle.

• Repeat this for the remaining betel leaves.