Paan

• Fresh betel leaves
• 2 teaspoons Aazol’s Amla Gulkand
• 1 teaspoon fennel seeds
• 1 teaspoon flavoured dry dates (chopped)
• 1/2 teaspoon roasted coriander seeds
• 1 teaspoon tutti frutti

Method:

1. Prepare the Betel Leaf:

Wash and pat dry the betel leaves carefully to avoid tearing.

2. Add the Fillings:

Spread a generous layer of Aazol’s Amla Gulkand on each betel leaf.

Sprinkle fennel seeds, roasted coriander seeds, flavoured dry dates, and tutti frutti evenly over the gulkand.

3. Wrap the Leaf:

Fold the betel leaf carefully into a neat parcel, ensuring all the fillings are enclosed.

Press gently to secure the wrap.

4. Serve and Enjoy:

Serve immediately as a refreshing and flavourful after-meal treat

Tips:

Customise Fillings: Add grated coconut, candied ginger, or silver-coated betel nuts for a richer taste.

Storage: Prepare the wraps just before serving to retain the freshness of the betel leaves.

Presentation: Arrange on a decorative plate and garnish with a sprinkle of fennel seeds or edible silver leaf for a festive touch.

This Paan with Aazol’s Amla Gulkand is a simple yet indulgent recipe that brings together traditional ingredients with a modern twist!