Paneer Paan Pasanda

Yes, it’s dessert time but with a twist. Keep on reading.

A simple, quick and easy sweet-dish to make. Its a combination of our much popular betel leaves and our Indian cheese or paneer.

Print Recipe

Paneer Paan Pasanda

Course

dessert

Cuisine

indian

Prep Time

15 minutes

Servings

piece

Ingredients

• 100 gms Cheese Paneer Grated Indian or
• 4 - 5 tsp sugar Powdered
• 2 - 3 tsps Pistachios (finely chopped)
• 2 - 3 tsps Almonds (finely chopped)
• 1 tsp Gulab Jal
• 3 - 4 strands Saffron ( infused in milk )
• 1/2 tsp Cardamom powder
• 2 - 3 tsps Gulkand
• 2 tsps Cocunut (Grated )
• 5 Paan Leaves
• Edible silver leaves : for garnish

Course dessert Cuisine indian Prep Time 15 minutes Servings piece Ingredients 100 gms Cheese Paneer Grated Indian or 4 - 5 tsp sugar Powdered 2 - 3 tsps Pistachios (finely chopped) 2 - 3 tsps Almonds (finely chopped) 1 tsp Gulab Jal 3 - 4 strands Saffron ( infused in milk ) 1/2 tsp Cardamom powder 2 - 3 tsps Gulkand 2 tsps Cocunut (Grated ) 5 Paan Leaves Edible silver leaves : for garnish

Instructions

1. In a bowl take paneer, add all the ingredients except betel leaves. Mix them all well.
2. Clean betel leaves with water and remove its stem.
3. On the back side of paan, put the mixture (step#1) and roll it.
4. Pack the paan rolls with toothpicks.
5. Garnish the paan rolls with edible silver leaf
6. Put it in a refrigerator and serve chilled.

Recipe Notes

Happy Cooking!

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