Kaju Paan

Kaju Paan is a great way to enjoy the flavors of paan in an innovative sweet made using cashew meal.

A variation of kaju katli; this is full of the traditional flavors of Meetha Paan.

Paan or betel nut is a super popular Indian flavor. It was simply an after meal mouth freshener until it made its way into the dessert and sweet world.

Now, almost all Indian sweets come in the flavor of paan. And no wonder people love it. From paan fudge and paan falooda to paan mousse and paan pannacotta; these are amazing sweets to enjoy year round.

The refreshing flavor of betel nut leaves combined with delicious fillings like nuts, cardamom, saffron, tutti-frutti and so on make these sweets stand out. They are truly a favorite during Diwali and beyond.

Jump to:

• What is Kaju Paan
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Storage
• Recipe FAQs
• More Paan Recipes
• Kaju Paan

What is Kaju Paan

A delicious sweet using paan flavor; Kaju Paan is a popular sweet.

Technically the word Kaju means cashew; the prime ingredient in the recipe and Paan means betel nut; the flavoring agent we use to make this sweet.

True to its name, kaju paan is made with cashew meal. It is shaped and flavored with betel nuts and stuffed with the filling that is typically found in paan. This is delicious sweet that makes a great Diwali and Holi recipe.

Similar to Kaju Katli; this sweet is quite easy to put together.

Why this recipe works

• We need only a handful of ingredients to make Kaju Paan.
• This recipe comes together in under 45 minutes of active time.
• The sweet has all the elements of kaju katli; made more flavorful with paan.
• Kaju Paan is shaped just like cute little paan.
• It is fun sweet with a mix of textures and flavors.
• This one is a great edible gift for the hostess or through the festive season.
• The sweet works great for kids and adults alike.

Ingredients and Substitutions

• Cashew powder: We start the recipe with powdered raw cashews. This can be made at home using cashews or bought from the store. Powder them in a spice and coffee mill. 
• Paan: I like to use fresh betel nut leaves for the paan flavor. These can be bought from the Indian store or online. If you are unable to find paan leaves, use some store bought paan syrup.
• Milk: I use some milk to crush the paan leaves. However, water can be used too. Process the mix till smooth to avoid the large chunks of paan coming in the way.
• Sugar: The sweetener in the recipe is sugar. Regular or brown will work. Moreover, replacing sugar with condensed milk is an option too.
• Milk Powder: An ingredient to bring everything together is milk powder. Though optional, I recommend adding it for the amazing texture it gives to the recipe.
• Add-ins: I like to add some nuts and cardamom in the filling. Moreover, tutti frutti, shredded coconut and maraschino cherries can be added too. The option for the filling is adding some dry paan masala. Many Indian stores sell this in tiny packets.
• Gulkand: Popularly known as rose jam, this is a typical ingredient in paan. It helps give the sweet an authentic taste and brings the nuts together for the filling.
• 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. 

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Purée the paan (betel leaves) with milk. Make sure the mix is smooth to avoid bits in the final sweet.

2- Also, mix together slivered almonds, cashews, pistachios, cardamom seeds and gulkand. Bring it together and set aside.

3- In a pan add milk, cashew powder and sugar.

4- Then mix well and start cooking on medium low flame.

5- Keep stirring and cook till the sugar starts to melt and the mixture comes together.

6- Then add the milk powder and mix it in. The mixture should be thick and glossy.

7- At this stage also add the paan purée and a pinch of green color (if using).

8- Mix everything well till it is green and thick.

9- Cook till the mixture leaves the sides of the pan.

10- Then remove from heat and transfer immediately to a parchment paper.

11- Keep folding the paper and cool the mixture. Once the mixture stops sticking to the paper completely, knead for a minute.

12- Roll it into a thin sheet of about 0.5 cm thickness.

13- Using a large cookie cutter make 3 circles. Using the remaining dough, roll out again and cut the circles.

14- Then divide each circle into 4 parts.

15- With each part add 1 tablespoon of the gulkand and nuts mixture and fold to make a triangle. Stick the edges.

16- Then roll these in edible silver foil and serve immediately. This kaju paan can be refrigerated for 3-4 days.

Expert Tips and Notes

• Use raw cashews for the recipe. Roasted ones will not work well as they do not give us the same texture on cooking.
• Grind the cashews in small successions. That way the powder does not get oily and remains powdery. Also remove the larger bits by passing through a strainer.
• The mixture needs to cook till it starts to leave the pan. 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.
• Roll the paan mix to an even size sheet. It should be around 25 mm in thickness. Thinner than that will result in the pieces breaking away. And a thick sheet will not fold and stick well.
• Do not overfill the paan. The filling will fall out or protrude from the sides. Just lightly fill it till the brim and set aside.
• The filling here is a suggestion that works best. However, adding saffron, tutti frutti, fennel, colored fennel or cherries is an option too.

Storage

Kaju paan is great when it is slightly cold. After making I prefer to refrigerate it for at least 30 minutes before serving.

However if making ahead of time, simply refrigerate in an airtight container. Bring out of the refrigerator a few minutes before serving. It stays well for 3-4 days; after which the sugar from gulkand tends to leak out and the sweet is no more appetizing.

Recipe FAQs

More Paan Recipes