Enjoy the flavors of paan in an innovative sweet made from cashew meal.
A variation of kaju katli; this kaju paan is full of the traditional flavors of Meetha Paan.
What is Kaju Paan?
A fun Indian sweet that has the flavors and shape of paan (betel nut), this one needs a handful of ingredients and is amazing.
Paan has a super refreshing flavor that goes well in all kinds of Indian sweets. I love how it changes the taste of traditional recipes with just a couple of leaves.
This sweet is just like that. The ingredients in this one are similar to Kaju Katli but has the addition of paan and is stuffed with nuts and gulkand (rose jam).
This one will be a GREAT sweet to make for Diwali, Holi or any party.
Video Recipe
What do you need to make these paan?
As I mentioned the ingredient list is simple and the method easy. Here is what you need to make this one:
Cashew powder: The heart of the recipe is powdered cashews. This can be made at home using cashews or bought from the store.
If powdering it at home, use raw cashews and not roasted ones. Powder them in a spice and coffee mill like this one.
Make sure not to run it too long else the cashews tend to ooze oil and become mushy.
After processing run it through a strainer to remove the big pieces.
Paan: Betel nut leaves are the ones used here for the flavor. These can be bought from the Indian store or online.
Purée them with a little water. Ensure the purée is almost smooth. The pieces should not be in the way while rolling it out.
If paan cannot be found, using some paan syrup might work too. I have not tried that myself but seen people make the sweet using it.
This adds a dark green color to the sweet. Adding a pinch of green food color helps get a bright vibe. Yet, it is optional and the sweet can be made without the color too.
Gulkand: Popularly known as rose jam, this is a typical ingredient in paan. I added this along with nuts ad cardamom in the filling. It helps give the sweet an authentic taste.
The option for the filling is adding some dry paan masala. Many Indian stores sell this in tiny packets. This can be used to fill the paan.
Edible silver varak: A great way to jazz up Indian sweets, this ingredient is commonly used for so many sweets.
This step is completely optional and does not modify the taste of the sweet. It adds to the beauty of the sweet.
How to get it right each time
The recipe is fairly easy to make. Make sure the mixture is cooked properly. If the mixture is not cooked completely, it will not set well. It will fall apart in a while.
To check if the mixture is cooked, take a small part (¼ tsp) and place it on a plate for a couple of minutes. If it can be broken into two clean pieces, it is done. Else cook it for a couple of minutes more.
Once cooked, place the mixture on a parchment paper and keep tossing it around. This helps cool the mixture without forming a crust on it.
Do not roll the mixture out too thin. It will crack up and not hold the filling. I rolled it ½ cm thick.
Place the filled paan on parchment paper. This way they will not stick to each other.
Store in the refrigerator and consume in 2-3 days.
Looking for more Indian sweet recipes? Try these:
Steps
Purée the paan (betel leaves) with 3 teaspoon milk.
In a bowl mix together slivered almonds, cashews, pistachios, cardamom seeds and gulkand. Add some dried rose petals (optional).
In a pan add milk, cashew powder and sugar.
Mix well and place the pan on the stove.
Keep stirring and cook till the sugar starts to melt and the mixture comes together.
Add the milk powder, paan purée and a drop of green color (if using).
Mix till the entire mixture is thick and green in color.
Remove from heat and transfer immediately to a parchment paper.
Keep folding the paper and cool the mixture till it stops sticking to the paper completely.
Roll it into a sheet of about 0.5 cm thickness.
Using a large cutter (about 6 inches diameter) make 3 circles. Using the remaining dough, roll out again and cut the circles.
Divide each circle into 4 equal parts.
With each part add 1 tablespoon of the gulkand and nuts mixture and fold to make a triangle. Stick the edges.
Roll these in edible silver foil (if using) and serve immediately. The paan can be refrigerated in an airtight container for 2-3 days.
Kaju Paan
Ingredients
- Powdered Cashews cashew meal 1 cup
- Milk ¼ cup
- Sugar ¼ cup
- Milk powder 1 tbsp
- Paan leaves 2-3 medium
- Edible green color a pinch
- Edible silver foil varak optional
- Almonds cashews and pistachios 5-6 each slivered
- Cardamom seeds ¼ tsp
- Gulkand rose jam ¼ cup
Instructions
- Purée the paan (betel leaves) with 3 teaspoon milk.
- In a bowl mix together slivered almonds, cashews, pistachios, cardamom seeds and gulkand.
- In a pan add milk, cashew powder and sugar. Mix well and place the pan on the stove.
- Keep stirring and cook till the sugar starts to melt and the mixture comes together.
- Add the milk powder, paan purée and a pinch of green color (if using) and mix till the entire mixture is thick and green in color.
- Remove from heat and transfer immediately to a parchment paper.
- Keep folding the paper and cool the mixture. Once the mixture stops sticking to the paper completely, roll it into a thin sheet of about 0.5 cm thickness.
- Using a large cookie cutter make 3 circles. Using the remaining dough, roll out again and cut the circles.
- Divide each circle into 4 parts.
- With each part add 1 tablespoon of the gulkand and nuts mixture and fold to make a triangle.
- Roll these in edible silver foil and serve immediately. The paans can be refrigerated for 2-3 days.
Yield: 16 pieces
Kaju Paan
Enjoy the flavors of paan in an innovative sweet made from cashew meal.
A variation of kaju katli; this kaju paan is full of the traditional flavors of Meetha Paan.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- Powdered Cashews (cashew meal) 1 cup
- Milk ¼ cup
- Sugar ¼ cup
- Milk powder 1 tbsp
- Paan leaves 2-3 medium
- Edible green color a pinch
- Edible silver foil (varak) optional
For the filling
- Almonds, cashews and pistachios 5-6 each slivered
- Cardamom seeds ¼ tsp
- Gulkand (rose jam) ¼ cup
Instructions
- Purée the paan (betel leaves) with 3 teaspoon milk.
- In a bowl mix together slivered almonds, cashews, pistachios, cardamom seeds and gulkand. Add some dried rose petals (optional).
- In a pan add milk, cashew powder and sugar. Mix well and place the pan on the stove.
- Keep stirring and cook till the sugar starts to melt and the mixture comes together.
- Add the milk powder, paan purée and a pinch of green color (if using) and mix till the entire mixture is thick and green in color.
- Remove from heat and transfer immediately to a parchment paper.
- Keep folding the paper and cool the mixture. Once the mixture stops sticking to the paper completely, roll it into a thin sheet of about 0.5 cm thickness.
- Using a large cookie cutter make 3 circles. Using the remaining dough, roll out again and cut the circles.
- Divide each circle into 4 parts.
- With each part add 1 tablespoon of the gulkand and nuts mixture and fold to make a triangle.
- Roll these in edible silver foil and serve immediately. The paans can be refrigerated for 2-3 days.
Notes:
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