Easy Banarasi Paan Fudge

5 from 1 vote

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!

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Sweets

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 265kcal

Author: Smruti

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.

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.