Chocolate Meetha Paan (Chocolate Paan)
Sweet paan leaves filled with gulkand, chocolate, coconut, and festive toppings for a quick no-cook Indian dessert.
Equipment
- Mixing Bowls
- Small spoon
- Toothpicks
- Parchment paper
Ingredients
For the paan base
- 7 large paan leaves
- 4 teaspoons hazelnut or chocolate spread
For the filling
- 6 to 7 teaspoons gulkand
- 4 teaspoons tutti frutti
- 2 to 3 teaspoons desiccated coconut
- 2 teaspoons chocolate chips
- 2 to 3 teaspoons mukhwas
- 11 cherries 7 whole and 4 chopped
Optional chocolate dip
- 1/3 cup chocolate melting wafers
Instructions
Prep the leaves
- Rinse the paan leaves and pat them fully dry.
- Trim thick stems gently so folding is easier.
Fill and fold
- Place one leaf shiny side down and spread a thin layer of chocolate spread in the center.
- Add gulkand, tutti frutti, desiccated coconut, mukhwas, chocolate chips, and a little chopped cherry.
- Fold right side inward at an angle, then fold left side over to make a compact pocket.
- Fold the top flap down to create a triangle and secure with a toothpick and a whole cherry.
- Repeat for all leaves.
Optional chocolate coating
- Melt chocolate wafers until smooth.
- Dip one side of each folded paan in melted chocolate and place on parchment to set.
- Chill briefly before serving.
Notes
- Use less filling if the leaves are small to avoid tearing while folding.
- For a milder sweetness, reduce gulkand and skip the chocolate dip.
- Keep assembled paan in an airtight container in the refrigerator for up to 2 days.
- Serve slightly chilled for the best flavor and texture.
Tried this recipe?Let us know how it was!