Easy Banarasi Paan Fudge

An innovative flavor of fudge, this Paan fudge is a sweet with all the flavors of an Indian Banarasi Paan. 

Refreshing, delicious and ridiculously easy to make!

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Have you tried fudge? If you have, then you know how delicious, smooth and creamy this American sweet is.

A type of candy, fudge is VERY popular. Available in various flavors and combinations this creamy dessert is somewhere between hard candy and soft fondant. 

Various stores carry all kinds of delicious fudge flavors from chocolate and mint to nut based fudges. They generally have tasting and I must admit, I have tried a few funky flavors there. 

Fudge is also popular in India in some parts. Lonavala, a place in Maharashtra is popular for their chocolate and choco-walnut fudge. The stores there have it year round but are sold out each day by 4 pm!  

What is Paan?

Paan is India's favorite after meal treat. Betel leaf is stuffed with various things like rose jam, fennel seeds, tutti-frutti, colored fennel etc. It is available at the restaurants as well as road side stores. 

Lately paan has entered the Indian sweet arena and has been SUPER popular! From mousse and milkshake to ladoos and pedas; we have seen paan as a flavor of choice. It is great in ice creams too. 

Paan tastes AMAZING with sweet treats and with chocolate. 

What is Paan Fudge?

Inspired by the American fudge and an attempt to make it festive, I decided to make Paan flavored fudge. 

This recipe is soft, creamy and sweet like fudge and has the add-ins of a Banarasi Paan including the paan (betel leaf) itself. 

It is an easy treat for festivals like Rakhi, Holi, Diwali etc. Plus, it is a great dessert or palate cleanser. And it makes amazing edible gifts too. 

This Fudge Recipe

• is easy to make and comes together in under 15 minutes

• makes a great dessert or edible gift

• is full of everything you would find in a Banarasi Paan

• is a treat for chocolate and fudge lovers! 

Paan fudge is a recent favorite in our house. Given that it takes only a handful of ingredients to make and comes together quickly, it has become a recipe I make over and over. 

Perfect for sudden sweet cravings or a quick dessert when family or friends are visiting! 

Ingredients to make Paan Fudge

The ingredient list has only THREE essential ingredients. All the rest can be used or modified as per preferences.

White Chocolate: The base for this fudge is white chocolate or compound. White is used so that we can color it with paan leaves or green color. 

Brown chocolate is not the best one here as it will not look green by these additives. 

Sweetened Condensed Milk: Instead of sugar as in the traditional fudge, we use condensed milk for sweetness. 

It is really easy to work with this for sweets and I would not recommend any substitution for this. 

Betel Leaves: Any kind of betel leaves will work for this recipe. I get what is available at my Indian store. They can be bought online too. 

I would strongly recommend adding this. Skipping these leaves will not get the correct paan flavor in the fudge. It also gives a light green tinge to the paan fudge. 

Sweetened Fennel: Popularly known as mukhwas this is available in various combinations and colors. I mixed up the green one and orange one to use in the recipe. 

Any colored fennel mix works for this recipe. Pick your favorite or mix a couple! 

Other toppings: Tutti-Frutti, chopped Maraschino Cherries, Dried Rose Petals and some colored sprinkles are added to make the recipe interesting and colorful. 

Skip or add as you like. This is the best spot to get creative! 

Green Color: The betel leaves will tint the chocolate light green. To get a brighter green, add a drop of gel color. I used the leaf green color.

It is totally optional and the taste does not change without it. I have used a drop of green gel color here. 

Tips and Notes

• The recipe uses white chocolate melted in a double boiler. Ensure there is no water in the bowl or spatula you use. Else the chocolate will seize. 

• Adding green color in the recipe is optional. 

• Let the chocolate melt completely before adding condensed milk to get a smooth fudge.

• The fudge makes a great edible gift or treat for any party. 

Video Recipe 

 

Step by Step Instructions

1- Cut the betel leaf into pieces. Add the condensed milk and pulse till smooth. 

2- Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan.

3- Chop the white chocolate into small bits. Place the chocolate in the bowl and let it melt completely. Stir intermittently.  

4- Once the chocolate melts, set the bowl aside from the heat. Add in sweetened condensed milk. Mix well till it starts to thicken.

5- Add the tutti-frutti, dried rose petals, mukhwas, fennel seeds, cherries and green color (if using). Stir well.

6- Transfer to a tray lined with parchment paper. 

7- Top with some colorful fennel mukhwas. 

8- Let the fudge set the fridge for 2-3 hours.

9- Remove and cut into pieces. Serve or transfer to an air tight box and refrigerate.

Yield: 3

Author: Smruti

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Easy Banarasi Paan Fudge

An innovative flavor of fudge, this Paan fudge is a sweet with all the flavors of an Indian Banarasi Paan. Refreshing, delicious and ridiculously easy to make!

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• White Chocolate 200 grams
• Sweetened Condensed Milk 80 grams
• Betel Leaves 2-3 
• Tutti-Frutti 2 tbsp
• Mukhwas (sweetened Fennel Mix) ¼ cup
• Sprinkles ¼ tsp
• Dried Rose Petals 1 tbsp
• Maraschino Cherries 2-3, drained and chopped

Instructions

1. Cut the betel leaf into pieces. Add the condensed milk and pulse till smooth.
2. Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan.
3. Chop the white chocolate into small bits. Place the chocolate in the bowl and let it melt completely. Stir intermittently.
4. Once the chocolate melts, set the bowl aside from the heat. Add in sweetened condensed milk. Mix well till it starts to thicken.
5. Add the tutti-frutti, dried rose petals, 2 tablespoon mukhwas, fennel seeds, sprinkles, cherries and green color (if using). Stir well.
6. Transfer to a tray lined with parchment paper.
7. Top with some of the colorful fennel mukhwas.
8. Let the fudge set the fridge for 2-3 hours.
9. Remove and cut into pieces. Serve or transfer to an air tight box and refrigerate.

Notes:

• The recipe uses white chocolate melted in a double boiler. Ensure there is no water in the bowl or spatula you use. Else the chocolate will seize. 
• Adding green color in the recipe is optional. 
• Let the chocolate melt completely before adding condensed milk to get a smooth fudge.
• The fudge makes a great edible gift or treat for any party. 

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