CHOCOLATE PAAN

Paan ( tambul ) is the most pooular mouthfreshner all over India. Paan is Betel leaf stuffed and wrapped with various mouth fresheners like fennel seeds, sesame seeds, cardamom, gulkand( rose petal jam ), tooti froti, betel nut and many more. Though betel leaf ,itself has many health benefits apart from digestion, when people have it with tobacco, it is harmful too.
Betel leaves are available in two variants ,Banarasi and Kalkatti. Apart from using as mouthfreshner, betel leaves has special importance in Hindu religion. It is used in various ‘Pooja’ also.
Today, I gave a twist to this basic ‘Paan’. Make it chocolate flavoured.

Preparation time: 10 minutes
Cooling time: 30 minutes
Serve: 4 persons

Ingredients:

4 betel leaves
1 tbsp gulkand
1 tbsp tooti froti
2 tbsp salted mix mukhwas ( mouth freshner)
1 tsp sweet betel nut ( sali sopari)
1 tsp sugar coated fennel seeds
1/4 tsp lovely powder ( available in market )
100 gram cooking chocolate
4 cloves
4 toothpicks
1 tbsp rice balls

Method:
1. Mix all ingredients except betel leaves, cloves, rice balls and chocolate in a bowl.

2. Take one leaf and cut it from the bottom. ( Refer image)

3. Add some prepared mixture on the reverse side of leaf.

4. Then fold leaf from both sides, and bottom and seal it with clove. ( refer the image )

5. Now fold from the top and seal it with toothpick .( refer the image)

6. Further, melt chocolate in double boiler,add rice balls and mix.

7. Then carefully dip the prepared paan in it, place it on a plate and refrigerate it.

8. Relish it chilled.

Note:
1.I have added rice balls for extran crunch, you can skip it.
2. If you like soft then can dip it in chocolate ganache and freeze.
3. You can add or skip ingredients of mouthfreshner mix.