Sunday, January 31, 2016

Chocolate & Paan Delight, A chocolate Mouth Freshener.

For paan mix
Betel leaf (paan) - 2 ,
Gulkand (Rose petal jam) - 1 tsp,
Desiccated coconut - 1 tsp,
Fennel seeds - 1 tsp,
Roasted coriander seeds (dhana dal) - 1 tsp,
Cardamom powder -  pinch,
Saffron - pinch,
Almonds (very finely chopped) - 1/2 tsp,
Cashews (very finely chopped) - 1/2 tsp.
For Base
Milk chocolate chips - 1/3 cup.

In a mixing bowl, add all the ingredients from  "For stuffing " section above.

Mix well.

In another bowl, melt chocolate using double boiler (Bain Marie) method.

When chocolate is melted completely, give a good stir. In a wax paper, spoon melted chocolate and try to make thin roundle or disc about 1 1/2 inch diameter.

Sprinkle prepared paan mix on top.

Let it set at room temperature or refrigerate, till it becomes firm.

Remove carefully from parchment paper and serve.

Store in refrigerator up to 10 - 12 days.
Milk chocolate can be replaced with dark or white chocolate.

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