Sweet Beeda recipe
Popular after meal treat post Indian meal - Meetha paan
Servings: 5 paan
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
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.