An innovative flavor of fudge, this Easy Banarasi Paan Fudge is a sweet with all the flavors of an Indian Paan.
Refreshing, delicious and ridiculously easy to make in under 30 minutes!
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 super 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 tastings 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! Plus, Kaju Katli is considered a kind of cashew fudge and is super popular across the world as an Indian sweet.
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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 and colored fennel. 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 panna cotta 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.
Why this recipe works
- This paan fudge is easy to make and comes together in under 15 minutes of active time. The remaining time is to set it and cut it.
- It makes a great dessert or edible gift. Whether you are hosting a party or attending one, this dessert comes in handy. I have gifted it to several friends during Holi or Diwali.
- This dessert is full of everything you would find in a Banarasi Paan. Tutti frutti, fennel, rose and sweetened fennel mix; we have it all in each bite. However, the recipe is super versatile. Add the things you like and skip the rest, the fudge can be customized very easily.
- The fudge is truly a treat for chocolate and fudge lovers! It combines everything from chocolate and paan in a chewable, soft fudge that is super delicious.
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 and Substitutions
- 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.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Cut the betel leaf into pieces. Add the condensed milk to a blender jar.
2- Pulse till smooth. Transfer to a bowl.
3- Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan. Chop the white chocolate into small bits. Then place the chocolate in the bowl.
4- Let the chocolate melt completely; stir intermittently.
5- Once the chocolate melts, set the bowl aside from the heat. Then add in sweetened condensed milk; mix well till it starts to thicken.
6- Add the tutti-frutti, dried rose petals, mukhwas, fennel seeds, cherries and green color (if using).
7- Stir well so that everything is incorporated.
8- Make sure the mix is not very runny. If it happens to be, rest it for a few minutes for the chocolate to harden slightly.
9- Then transfer to a tray lined with parchment paper.
10- Top with some colorful fennel mukhwas and sprinkles.
11- Let the fudge set the fridge for 2-3 hours. Remove and cut into pieces.
12- Serve or transfer to an air tight box and refrigerate.
Expert 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. With the betel leaves but without the color the fudge will be a pale green.
- Let the chocolate melt completely before adding condensed milk to get a smooth fudge. If the chocolate is lumpy the lumps will not break down after adding condensed milk.
- The fudge makes a great edible gift or treat for any party. It is a make ahead recipe and lasts up to a week in the refrigerator. However, the best way to serve it is to let it come to room temperature before serving.
Recipe FAQs
An Indian flavored fudge; this dessert combines the ingredients of paan with white chocolate to make a chewy, slightly soft and delicious fudge.
Yes for sure. The melting process works as well in the microwave as on a double boiler. Use the method as per your convenience.
Anything that you would put in a Banarasi Paan works here. Tutti-frutti, dried rose petals, some rose jam, cherries, fennel, sugar coated fennel, saffron, cardamom seeds etc.
Certainly. It can be made ahead up to a week and refrigerated. It is best to bring it to room temperature before serving.
More Paan Flavored Treats
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Easy Banarasi Paan Fudge
Ingredients
- 200 grams White Chocolate
- 80 grams Sweetened Condensed Milk
- 2-3 Betel Leaves
- 2 tablespoon Tutti-Frutti
- ¼ cup Mukhwas (Sweetened Fennel Mix)
- ¼ teaspoon Sprinkles
- 1 tablespoon Dried Rose Petals
- 2-3 Maraschino Cherries (drained and chopped)
Instructions
- Cut the betel leaf into pieces. Add the condensed milk and pulse till smooth.
- Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan.
- Chop the white chocolate into small bits. Place the chocolate in the bowl and let it melt completely. Stir intermittently.
- Once the chocolate melts, set the bowl aside from the heat. Add in sweetened condensed milk. Mix well till it starts to thicken.
- Add the tutti-frutti, dried rose petals, 2 tablespoon mukhwas, fennel seeds, sprinkles, cherries and green color (if using). Stir well.
- Transfer to a tray lined with parchment paper.
- Top with some of the colorful fennel mukhwas.
- Let the fudge set the fridge for 2-3 hours.
- Remove and cut into pieces. Serve or transfer to an air tight box and refrigerate.
Video
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. With the betel leaves but without the color the fudge will be a pale green.
- Let the chocolate melt completely before adding condensed milk to get a smooth fudge. If the chocolate is lumpy the lumps will not break down after adding condensed milk.
- The fudge makes a great edible gift or treat for any party. It is a make ahead recipe and lasts up to a week in the refrigerator. The best way to serve it is to let it come to room temperature before serving.
Kratika jain says
Do i need to refrigerate it or its optional??
Asking because traveling to Canada with these sweets and ll take 3-4 days to reach Canada
Smruti Ashar says
You can leave these outside too. Do not set them using the refrigerator as they tend to melt outside. Let them cool down to room temperature outside itself.