West Bengal

Paan sandesh

Name: Paan sandesh
Total time: 40 min
Yield: 8 servings
Cuisine: Fusion
Ingredients: 250 g fresh and drained chhena; 4 tbsp powdered sugar; 4 leaves stems removed betel leaf; 1 tbsp milk; a pinch cardamom; 1 1/2 tbsp gulkand; 1 tbsp chopped pistachios

Kolkata's gentlest sweet with a paan shop wink.

40 minTime

5 gProtein each

mildSpice

Sandesh that learnt paan2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

115kcal

5 gprotein

0 gfibre

40minutes

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

Ingredients

Chhena250 g, fresh and drained

Sugar4 tbsp, powdered

Betel leaf4 leaves, stems removed

Milk1 tbsp

Cardamoma pinch

Gulkand1½ tbsp

Pistachios1 tbsp, chopped

Method

5 steps

1Blend the betel leaves with the milk to a smooth paste.
2Knead the chhena with the heel of your hand for 5 minutes until smooth.
3Cook the chhena, sugar and paan paste in a non stick pan on low heat for 6 to 8 minutes, stirring.
4Stir in the cardamom and cool until warm. Knead briefly.
5Make 16 small balls, press a thumb hole, fill with gulkand, close and flatten. Press pistachios on top. Chill 20 minutes.

Serve it like this

Arrange on a banana leaf or a white plate with a few rose petals.

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

Paan sandesh

Make it your way

Ingredients

Method

Make it a meal