India

Chocolate paan

Name: Chocolate paan
Total time: 40 min
Yield: 6 servings
Cuisine: Street food
Ingredients: 6 large leaves betel leaf; 3 tbsp gulkand; 2 tbsp desiccated coconut (unsweetened shredded coconut); 2 tbsp tutti frutti (glacé fruit, candied fruit); 2 tsp toasted fennel seeds; 1 tsp sugar; a pinch cardamom; 120 g chopped dark chocolate (bittersweet chocolate); 1 tsp neutral cooking oil (vegetable oil); 1 tsp sprinkles (hundreds and thousands)

The paan shop's answer to anyone who says they don't like paan.

40 minTime

1 gProtein each

mildSpice

Paan with a chocolate coat2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

184kcal

1 gprotein

2 gfibre

40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Betel leaf6 large leaves

Gulkand3 tbsp

Desiccated coconut (unsweetened shredded coconut)2 tbsp

Tutti frutti (glacé fruit, candied fruit)2 tbsp

Fennel seeds2 tsp, toasted

Sugar1 tsp

Cardamoma pinch

Dark chocolate (bittersweet chocolate)120 g, chopped

Cooking oil (vegetable oil)1 tsp, neutral

Sprinkles (hundreds and thousands)1 tsp

Method

6 steps

1Wipe the leaves dry and snip the stems. Toss the fennel with sugar and cardamom.
2Fill each leaf with gulkand, coconut, tutti frutti and fennel. Fold into tight triangles and pin with toothpicks.
3Chill the paan for 10 minutes.
4Melt the chocolate with the oil in short bursts in the microwave or over a pan of barely simmering water.
5Hold each paan by the toothpick and dip two thirds into the chocolate. Let the extra drip off, add sprinkles and lay on baking paper.
6Chill 15 minutes until set. Pull out the toothpicks before serving.

Serve it like this

Line them up on a cold slate with a few toasted fennel seeds scattered around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chocolate paan

Make it your way

Ingredients

Method

Make it a meal