Kaju Paan

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5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Sweets

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 54kcal

Author: Smruti

Ingredients

For the Paan Purée

2-3 Paan leaves
3 teaspoon Milk

For the Paan Cashew Mixture

1 cup Powdered Cashews
¼ cup Milk
¼ cup Sugar
1 tablespoon Milk powder
2 drops Edible green color

For the Filling

5-6 Almonds (slivered)
5-6 cashews (slivered)
5-6 pistachios (slivered)
¼ teaspoon Cardamom seeds
¼ cup Gulkand (rose jam)
Edible silver foil (varak) optional

Instructions

Purée the paan (betel leaves) with 3 teaspoon milk.
2-3 Paan leaves , 3 teaspoon Milk
In a bowl mix together the ingredients for filling.
5-6 Almonds, 5-6 cashews, 5-6 pistachios, ¼ teaspoon Cardamom seeds , ¼ cup Gulkand
In a pan add milk, cashew powder and sugar. Mix well and place the pan on the stove.
1 cup Powdered Cashews, ¼ cup Milk , ¼ cup Sugar
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.
1 tablespoon Milk powder, 2 drops Edible green 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.
Edible silver foil (varak)

Video

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition