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.
Milk chocolate chips - 1/3 cup.
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.
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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