My favorite homemade paan masala for special occasions. It’s simply refreshing and slightly addictive once you start eating.
INGREDIENTS
20-25 paan (betel) leaves
1 cup fresh shredded coconut
1 cup finely chopped dates
1/2 cup gulkand (rose petal jam)
1 tablespoon mishri powder
2 tablespoons mukhwaas
1 teaspoon of heera panna powder
PREPARATION
Step 1
Clean and dry the paan and cut them into thin strips with scissors. Combine all the dry powders first and then add gulkand and dates. Combine the mixture gently by using a fork.
Step 2
Add shredded coconut and leave it in the refrigerator for an hour before serving.
