Tuesday, August 31, 2021

Easy Paneer Vegetable Biryani

Aromatic, fragrant and super delicious; this Paneer Vegetable Biryani is great to make at home. It is flavorful with all the spices and makes a great meal with some yogurt or raita on the side.

Paneer vegetable biryani in bowl

Rice is an essential part of our diet. We enjoy rice in various forms. From plain steamed rice to seasoned rice and dishes made using rice like dosa, idli and dhokla. 

Out of all the rice recipes we LOVE biryani the best. A mix of rice with vegetables or protein and LOTS of spices; biryani is truly a labor of love. 

The end result is obviously delicious and justifies all the efforts. One spoon of Biryani and you can tell how many complex flavors have combined in it! 

What is Paneer Biryani?

A vegetarian biryani recipe that is full of paneer (Indian cottage cheese) and spices; Paneer Biryani is a delicious one dish meal. 

It has perfectly cooked fluffy rice, paneer cubes and vegetables all cooked in a flavorful mix of spices. 

A natural substitute for meat proteins, paneer biryani is super popular for vegetarians. Soft paneer cubes give the biryani a great texture and can be enjoyed with some raita or yogurt on the side.

Plate of vegetable and paneer biryani

This recipe of Paneer Biryani

  • is a flavorful mix of long grain rice, vegetables, paneer and spices 
  • is super delicious
  • works perfectly for meal prep 

  • makes a great recipe for a meal or a party

Paneer Biryani is a popular dish at Indian restaurants. Making it at home gives you the freedom to add in things you like and adjust the oil, spiciness etc.  

It takes a while to make it from scratch but it is super delicious for sure. We like to enjoy this spicy biryani with a side of yogurt. It does work like a charm! 

Ingredients

Easy-Paneer-Vegetable-Biryani-Ingredients


For this recipe you need a few ingredients for sure and there are some that can be skipped! Here is everything that would go into the recipe:

Rice: Long rice basmati rice works the BEST for the recipe. Each grain that is separate describes a well made biryani. 

Basmati rice is used very as it has a delicious taste and a great aroma. 

Paneer: An essential ingredient in the recipe, store bought paneer will work as great as homemade. 

I have used store bought paneer in the recipe that I soaked in hot water 20 minutes before using. This helps soften the paneer.  

Vegetables: I used some peas, carrots, onions and pepper in the recipe. These can be added or left out.

Using vegetables like baby corn, cauliflower, potatoes and beans is a great idea too. 

Spices: The recipe uses whole spices like cloves, cinnamon, star anise, mace, cardamom and bay leaves. Having them all is great but the recipe can be made even without a couple. 

Along with that there is Biryani Masala; an essential spice blend for the recipe. Any store bought brand or home-made version works well for the recipe. I have used Everest brand. 

Saffron infused in milk is used to give the biryani a rich taste, flavor and color.

Along with these, adding a few drops of Kewra essence imparts a delicious aroma to the biryani. 

Yogurt: An essential ingredient to season the vegetables and paneer. It also adds some tang to the recipe. 

Any dairy or non-dairy yogurt works here. 

Ghee: Ghee is used to temper the spices and vegetables in the recipe. If making a Vegan version, use oil. 

Saffron pouring into paneer vegetable biryani

Step by Step Instructions to make

1- Wash and drain the rice. Soak it in water for 30 minutes. Soak the paneer cubes in hot water for 20 minutes. 

Easy-Paneer-Vegetable-Biryani-Steps-1

2- In a thick bottom pan add the rice, water and salt. Cook till about 70% done. 

Easy-Paneer-Vegetable-Biryani-Steps-2

3- Remove from flame and drain the water. Set aside.

4- In a large pan add half the ghee. Drain the paneer and arrange them in a single layer in the pan.

5- Brown them and turn them over. Brown them on all the sides and remove. Set aside.

Easy-Paneer-Vegetable-Biryani-Steps-3

6- Add the remaining ghee and heat. Add the mustard and cumin seeds, cashews and whole spices. Sauté for a minute till the spices pop.

7- Add onions and peppers. Sauté till the onions are tender.

Easy-Paneer-Vegetable-Biryani-Steps-4

8- Next add the carrots and peas. Mix well. 

9- Add in the yogurt and mix well till the yogurt is cooked. 

Easy-Paneer-Vegetable-Biryani-Steps-5

10- Add in the paneer pieces. Mix well. Mix in salt and biryani masala.

Easy-Paneer-Vegetable-Biryani-Steps-6

11- Next goes the cooked rice. Mix without breaking the rice. Also add the saffron infused milk and kewra essence. Cover and cook for 8-10 minutes on low flame. 

Easy-Paneer-Vegetable-Biryani-Steps-7

12- Serve topped with cilantro and mint leaves with some yogurt or raita on the side.

Plate of vegetable and paneer biryani

How to make a Vegan version?

The recipe uses paneer which is dairy based along with a some other dairy based ingredients. 

  • Use neutral oil instead of ghee

  • Substitute paneer for tofu in the recipe

  • Use non-dairy yogurt instead of the dairy based one

  • Soak saffron in non-dairy based milk to make it Vegan

Tips and Notes

  • Cook the rice till only 70% done. Cooking them completely will result in super soggy biryani.

  • Soak the paneer in hot water for 20 minutes before using. This helps soften the paneer and keep it soft in the biryani.

  • Add some kewra essence or rose water. It is best to use either of these for the authentic flavor.

  • Once the rice is added to the vegetable and masalas, try not to mix it too much. This might lead to the rice breaking apart.
Plate of Paneer and Vegetable Biryani


Yield: 4
Author: Smruti
Easy Paneer Vegetable Biryani

Easy Paneer Vegetable Biryani

Aromatic, fragrant and super delicious; this Paneer Vegetable Biryani is great to make at home. It is flavorful with all the spices and makes a great meal with some yogurt or raita on the side.
Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients

  • Basmati Rice 1 1/2 cup
  • Paneer cubes 1 cup
  • Onion 1/2 cup, diced
  • Peppers 1/2 cup, diced
  • Green Peas 1/4 cup
  • Carrots 1/4 cup, sliced
  • Yogurt 1/4 cup
  • Saffron a pinch
  • Milk 2 tbsp
  • Kewra Essence 1-2 drops
  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Cashews 8-10
  • Biryani Masala 2 tsp
  • Salt 2 tsp
  • Ghee 4 tbsp
Whole Spices
  • Cinnamon 2-3
  • Green Cardamom 1-2
  • Black Cardamom 1-2
  • Bay Leaves 2-3
  • Cloves 4-5
  • Star Anise 1-2
  • Mace 1-2

Instructions

  1. Wash and drain the rice. Soak it in 3 cups water for 30 minutes. Soak the paneer cubes in hot water for 20 minutes. Mix saffron with warm milk and set aside.
  2. In a thick bottom pan add the drained rice,  2 1/2 cup water and 1/2 tsp salt. Cook till about 70% done.
  3. Remove from flame and drain the water. Set aside.
  4. In a large pan add half the ghee. Drain the paneer and arrange them in a single layer in the pan.
  5. Brown them and turn them over. Brown them on all the sides and remove. Set aside.
  6. Add the remaining ghee and heat. Add the mustard and cumin seeds, cashews and whole spices. Sauté for a minute till the spices pop.
  7. Add onions and peppers. Sauté till the onions are tender.
  8. Next add the carrots and peas. Mix well.
  9. Add in the yogurt and mix well till the yogurt is cooked.
  10. Add in the paneer pieces. Mix well. Mix in salt and biryani masala.
  11. Next goes the cooked rice. Mix without breaking the rice. Also add the saffron infused milk and kewra essence. Cover and cook for 8-10 minutes on low flame.
  12. Serve topped with cilantro and mint leaves with some yogurt or raita on the side.

Notes:

  • Cook the rice till only 70% done. Cooking them completely will result in super soggy biryani.
  • Soak the paneer in hot water for 20 minutes before using. This helps soften the paneer and keep it soft in the biryani.
  • Add some kewra essence or rose water. It is best to use either of these for the authentic flavor.
  • Once the rice is added to the vegetable and masalas, try not to mix it too much. This might lead to the rice breaking apart.


Monday, August 23, 2021

Dahi Batata Puri

A delicious Indian Street food recipe; Dahi Batata Puri is great to make at home. It is perfect with the chilled yogurt, the add-ins and the sweet, spicy and tangy chutneys! 

Dahi Batata Puri in a bowl

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Mumbai is super popular for it's Chaats. The street vendors sell different kinds of chaats and the folks from the city make a lot of chaat at home too. Pani Puri, Sev Puri, Bhel, Tikkis etc. The list is truly endless. 

Chaat care savory preparations that has a mix of sweet, spicy, savory and tangy ingredients. 

Finely chopped vegetables, fried snacks and chutneys are commonly used to prepare these.

Whether you like chaats for a quick snack or a complete meal, these recipes work in every way! Use them as appetizers for a party or enjoy it for brunch; these chaat recipes are addictive for sure.  

A great mix of flavors, textures and ingredients that complement each other, chaats are a MUST-TRY if you enjoy Indian food! 

What is Dahi Batata Puri?

A delicious chaat recipe made using puris, spices, yogurt and chutneys, Dahi Batata Puri is super easy and delicious! 

The term dahi in Hindi means yogurt and batata means potatoes. That pretty much frames what the recipe needs along with fillable puris.

The yogurt is generally seasoned and sweetened before adding to the puris and the other ingredients are flavored too. 

Given that it has a lot of 'wet' ingredients, Dahi Batata Puri is best enjoyed straight after preparing. It tends to get soggy quickly. 

The street vendors generally serve 6 puris in a plate, but you can make a BIG batch like me. These tend to disappear in a matter of minutes. 

My fondest memories of dahi batata puri has to be the ones I have gobbled while preparing for my exams in summer. The super cooling yogurt paired with the delicious add-ins was perfect in the exam stress. 

Plus, I remember how the chaat seller just outside my house used to make this. His version had LOTS of filling and yogurt that was chilled using ice. Super delicious and addictive for sure! 

Dahi Batata Puri in plate

This recipe of Dahi Batata Puri

  • makes a great evening snack or appetizer

  • comes together in under 5 minutes once the ingredients are prepped

  • can be enjoyed by everyone as it is not very spicy 

  • tastes amazing with all the sweet, spicy and tangy chutneys

  • is easy to customize based on preferences
This recipe has been a winner in our house along with pani puri, bhel puri, sev puri and ragda pattice. 

Whenever there is chaat on the menu, dahi batata puri is always first!

What you need to make Dahi Batata Puri?

Ingredients for Dahi Batata Puri


Puris: This recipe needs puris that can be filled. The same puris that are used in Pani Puri are used here. 

These can easily be bought from the Indian store or made at home with this recipe

Seasoned Yogurt: The yogurt in this recipe can be Greek or regular. It has to be pourable, so add some water if required. 

I use homemade yogurt that is made using this recipe. The yogurt is seasoned with sugar, salt and cumin powder and chilled before using.

Sweet Dates Tamarind Chutney: A delicious chutney that is sweet and tangy, this is a must-have for the recipe. It can be made before hand with this easy Instant Pot recipe.

Spicy Cilantro Chutney: To balance out the sweetness we use this spicy chutney. It adds spice to the recipe. Use less of it if you like a milder version.

The recipe can be made in advance using this recipe. It stays well for a few days in the refrigerator. 

Garlic Chutney: Another spicy chutney thats adds oomph is this garlic chutney. A mix of garlic, red chili, salt and oil, this chutney can be made in under 5 minutes. 

Thin it out with water to serve. Use the amount based on how spicy you like the dahi batata puri. 

Potato, Moong and Chana: This mixture is a part of the filling in the puri. Boiled potatoes can be used by themselves or mixed with some boiled black chana. 

Boiled moong is also used to fill the puris. From the three fillings, all can be used or a mix of two.  

Sev: Thin sev or bhel sev is used to top the puris. They add a lot of texture and crunch to the recipe. 

Dahi Batata Puri in plate

Video Recipe

How to make this recipe

Pre preparation

1- Soak brown chana and moong overnight. 

2- After they have soaked, boil moong till soft. 

3- Boil the chana and potatoes. Peel the potatoes and mash it using a masher. Mix in the brown chana. Set aside.

4- Prepare the three chutneys; sweet dates tamarind chutney, spicy cilantro chutney and garlic chutney. 

5- Add sugar, cumin powder and salt to the yogurt. Whisk till smooth. 

Assembling the Dahi Batata Puri

1- Place puris in a plate. Make a hole in each one. Ensure they do not break through and through.

2- Add a little of the boiled potato and brown chana mixture in each puri.

Steps to make Dahi Batata Puri-1

3- Add the boiled moong in each puri.

4- Next add the seasoned yogurt in the puris and on them too.

Steps to make Dahi Batata Puri-2

5- Put a spoon of the three chutneys in each puri. 

6- Sprinkle chaat masala on all of them. 

Steps to make Dahi Batata Puri-3

7- Spread thin sev on everything. 

8- Add some chopped cilantro on top.

Steps to make Dahi Batata Puri-4

9- Serve immediately.

Dahi Batata Puri in dinner bowl

Tips and Notes

  • Prepare all the ingredients before you start preparing dahi batata puri. The recipe comes together quickly if it is all ready.

  • Adding diced onions, boiled peas (ragda) and tomatoes works in the recipe too.

  • Make the chutneys before hand and chill the yogurt. These are essential elements of the chaat.

  • Enjoy the chaat as soon as it is ready. The puri will get soggy quickly.
Dahi Batata Puri in spoon


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Yield: 2
Author: Smruti
Dahi Batata Puri

Dahi Batata Puri

A delicious Indian Street food recipe; Dahi Batata Puri is great to make at home. It is perfect with the chilled yogurt, the add-ins and the sweet, spicy and tangy chutneys!
Prep time: 10 MinTotal time: 10 Min

Ingredients

For the yogurt

Instructions

Pre-preparation
  1. Soak brown chana and moong overnight.
  2. After they have soaked, boil moong till soft.
  3. Boil the chana and potatoes. Peel the potatoes and mash it using a masher. Mix in the brown chana. Set aside.
  4. Prepare the three chutneys; sweet dates tamarind chutney, spicy cilantro chutney and garlic chutney.
  5. Add sugar, cumin powder and salt to the yogurt. Whisk till smooth.
Assembling the Dahi Batata Puri
  1. Place puris in a plate. Make a hole in each one. Ensure they do not break through and through.
  2. Add a little of the boiled potato and brown chana mixture in each puri.
  3. Add the boiled moong in each puri.
  4. Next add the seasoned yogurt in the puris and on them too.
  5. Put a spoon of the three chutneys in each puri.
  6. Sprinkle chaat masala on all of them.
  7. Spread thin sev on everything.
  8. Add some chopped cilantro and serve immediately.

Notes:

  • Prepare all the ingredients before you start preparing dahi batata puri. The recipe comes together quickly if it is all ready.
  • Adding diced onions, boiled peas (ragda) and tomatoes works in the recipe too.
  • Make the chutneys before hand and chill the yogurt. These are essential elements of the chaat.
  • Enjoy the chaat as soon as it is ready. The puri will get soggy quickly.


Friday, August 13, 2021

Tricolor Tea Sandwiches

An easy to make tea time snack; this tricolor sandwich is a double decker sandwich with two dips and cheese slices. Serve it with some masala chai or enjoy it for brunch! 

Tricolor sandwiches on a slate platter

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Sandwiches are ALWAYS loved in our family. Whether it is served with evening tea or as a quick meal, we love various types of sandwiches.


Plus, sandwiches make a great dish to take along for road trips. Most of them keep well for hours, are easy to carry and make a filling snack for everyone.

Using various dips and chutneys, fillings and cheese makes the BEST sandwiches. Serve them with a side of tomato ketchup, chutney or masala chai. They make the greatest combination ever!

What is Tricolor Sandwich?

A multilayer sandwich with two different dips, cheese and white bread; this tricolor sandwich is a delicious snack.

I have used a green and an orange dip in this sandwich. Along with the white cheese slice; this sandwich will be an obligatory recipe to make for India's Independence Day or Republic Day party! 

Traditionally tea sandwiches are made with white bread. I have used soft white bread slices here. The sandwich is not toasted as the bread with the flavorful dips taste AMAZING at room temperature. However, the sandwich can be toasted if you like. 

This sandwich has two layers of dip and cheese. Adding some sliced vegetables will work too. It works great for brunch, tea time or for a picnic.

Tricolor sandwiches in a tea doily

This Tricolor Sandwich

  • is easy to make and comes together in under 15 minutes.

  • can be made Vegan by using vegan cheese. 

  • is made with cilantro chutney and muhammara. Any green and orange dip can be used

  • is perfect for brunch, tea party, lunch box or a trip
The recipe is easy and once you have the dips ready; it comes together almost instantly. I am considering a milder version of the dips for my toddler's birthday party too! 

The colored dips make it chic for an evening tea party too. It can be modified to include different colors and textures based on the theme of the party. 

Tricolor sandwiches on a slate platter


Ingredients to make this sandwich

The sandwich uses only a handful of ingredients that can be made at home or bought from the store. 

Ingredients for Tricolor Sandwiches

White Bread: Any soft white bread works here. Wheat bread will be okay too. Because the sandwich is not toasted soft bread should be used. 

Breads like sourdough would not be the ideal choice for the sandwich unless it is going to be toasted. The edges can be cut or left as is. 

If you would like to make the bread at home, here is the recipe I use.

Cilantro Chutney: A spicy dip made with cilantro, green chili and spices, this is used for the green color in the sandwich. 

The dip can be bought from the store or made using this recipe.  

Muhammara dip: A popular Mediterranean dip, this roasted red pepper and walnut dip is my favorite to get the orange color. This one is available in stores or can be made at home too.

If you do not have this, orange color can be got using garlic and red chili chutney or any carrot based sauce. 

Cheese Slice: Any square slice works for the recipe. I have used pepper jack as it is thick and flavorful. 

Refrain from using yellow colored cheese like American cheese. They change the color combination.

Video Recipe 

   


Tips and Notes

  • Use any soft white sandwich bread for the recipe. The edges can be cut for a cleaner sandwich.

  • To get a clean cut of the layers, dip the knife in water and wipe down a sharp knife before cutting.

  • The slices can be buttered but using butter creates a layer and the bread does not absorb the dips. Some butter can be mixed with the dips to apply.

  • The sandwiches will dry out quickly. Keep them covered with a wet napkin till ready to serve.
A stack of tricolor sandwiches

Step by Step Instructions

1- Spread 2 tsp muhammara dip on a slice of bread. Set aside

2- Lather another slice with 2 tsp cilantro chutney.

How to make tricolor sandwiches

3- Place a cheese slice on the bread with chutney and cover using the slice with muhammara. 

4- Spread 2 tsp of cilantro chutney on the top and set aside.

How to make tricolor sandwiches

5- Spread 2 tsp of muhammara dip on another slice of bread.

6- Place a cheese slice on the chutney covered bread and cover with the slice with muhammara dip.

How to make tricolor sandwiches

7- Cut the sandwich into 4 triangles and serve with some chutney and dip. The sandwich is best enjoyed with some masala chai.

How to make tricolor sandwiches

Recipe Card



Yield: 2
Author: Smruti
Tricolor Tea Sandwiches

Tricolor Tea Sandwiches

An easy to make tea time snack; this tricolor sandwich is a double decker sandwich with two dips and cheese slices. Serve it with some masala chai or enjoy it for brunch!
Prep time: 10 MinTotal time: 10 Min

Instructions

  1. Spread 2 tsp muhammara dip on a slice of bread. Set aside
  2. Lather another slice with 2 tsp cilantro chutney.
  3. Place a cheese slice on the bread with chutney and cover using the slice with muhammara.
  4. Spread 2 tsp of cilantro chutney on the top and set aside.
  5. Spread 2 tsp of muhammara dip on another slice of bread.
  6. Place a cheese slice on the chutney covered bread and cover with the slice with muhammara dip.
  7. Cut the sandwich into 4 triangles and serve with some chutney and dip. The sandwich is best enjoyed with some masala chai.

Notes:

  • Use any soft white sandwich bread for the recipe. The edges can be cut for a cleaner sandwich.
  • To get a clean cut of the layers, dip the knife in water and wipe down a sharp knife before cutting.
  • The slices can be buttered but using butter creates a layer and the bread does not absorb the dips. Some butter can be mixed with the dips to apply.
  • The sandwiches will dry out quickly. Keep them covered with a wet napkin till ready to serve.


Monday, August 9, 2021

Easy Banarasi Paan Fudge

An innovative flavor of fudge, this Paan fudge is a sweet with all the flavors of an Indian Banarasi Paan. 

Refreshing, delicious and ridiculously easy to make!

Paan (Betel Leaf) Fudge in a plate

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Have you tried fudge? If you have, then you know how delicious, smooth and creamy this American sweet is.

A type of candy, fudge is VERY popular. Available in various flavors and combinations this creamy dessert is somewhere between hard candy and soft fondant. 

Various stores carry all kinds of delicious fudge flavors from chocolate and mint to nut based fudges. They generally have tasting and I must admit, I have tried a few funky flavors there. 

Fudge is also popular in India in some parts. Lonavala, a place in Maharashtra is popular for their chocolate and choco-walnut fudge. The stores there have it year round but are sold out each day by 4 pm!  

What is Paan?

Paan is India's favorite after meal treat. Betel leaf is stuffed with various things like rose jam, fennel seeds, tutti-frutti, colored fennel etc. It is available at the restaurants as well as road side stores. 

Lately paan has entered the Indian sweet arena and has been SUPER popular! From mousse and milkshake to ladoos and pedas; we have seen paan as a flavor of choice. It is great in ice creams too. 

Paan tastes AMAZING with sweet treats and with chocolate. 

Paan (Betel Leaf) Fudge in a plate

What is Paan Fudge?

Inspired by the American fudge and an attempt to make it festive, I decided to make Paan flavored fudge. 

This recipe is soft, creamy and sweet like fudge and has the add-ins of a Banarasi Paan including the paan (betel leaf) itself. 

It is an easy treat for festivals like Rakhi, Holi, Diwali etc. Plus, it is a great dessert or palate cleanser. And it makes amazing edible gifts too. 

Paan (Betel Leaf) Fudge in a plate

This Fudge Recipe

  • is easy to make and comes together in under 15 minutes
  • makes a great dessert or edible gift

  • is full of everything you would find in a Banarasi Paan

  • is a treat for chocolate and fudge lovers! 
Paan fudge is a recent favorite in our house. Given that it takes only a handful of ingredients to make and comes together quickly, it has become a recipe I make over and over. 

Perfect for sudden sweet cravings or a quick dessert when family or friends are visiting! 

Ingredients to make Paan Fudge

Ingredients for Paan (Betel Leaf) Fudge

The ingredient list has only THREE essential ingredients. All the rest can be used or modified as per preferences.

White Chocolate: The base for this fudge is white chocolate or compound. White is used so that we can color it with paan leaves or green color. 

Brown chocolate is not the best one here as it will not look green by these additives. 

Sweetened Condensed Milk: Instead of sugar as in the traditional fudge, we use condensed milk for sweetness. 

It is really easy to work with this for sweets and I would not recommend any substitution for this. 

Betel Leaves: Any kind of betel leaves will work for this recipe. I get what is available at my Indian store. They can be bought online too. 

I would strongly recommend adding this. Skipping these leaves will not get the correct paan flavor in the fudge. It also gives a light green tinge to the paan fudge. 

Sweetened Fennel: Popularly known as mukhwas this is available in various combinations and colors. I mixed up the green one and orange one to use in the recipe. 

Any colored fennel mix works for this recipe. Pick your favorite or mix a couple! 

Other toppings: Tutti-Frutti, chopped Maraschino Cherries, Dried Rose Petals and some colored sprinkles are added to make the recipe interesting and colorful. 

Skip or add as you like. This is the best spot to get creative! 

Green Color: The betel leaves will tint the chocolate light green. To get a brighter green, add a drop of gel color. I used the leaf green color.

It is totally optional and the taste does not change without it. I have used a drop of green gel color here. 

Paan (Betel Leaf) Fudge in a plate

Tips and Notes

  • The recipe uses white chocolate melted in a double boiler. Ensure there is no water in the bowl or spatula you use. Else the chocolate will seize. 

  • Adding green color in the recipe is optional. 

  • Let the chocolate melt completely before adding condensed milk to get a smooth fudge.

  • The fudge makes a great edible gift or treat for any party. 

Video Recipe 

 

Step by Step Instructions

1- Cut the betel leaf into pieces. Add the condensed milk and pulse till smooth. 

How to make Paan (Betel Leaf) Fudge-1

2- Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan.

3- Chop the white chocolate into small bits. Place the chocolate in the bowl and let it melt completely. Stir intermittently.  

How to make Paan (Betel Leaf) Fudge-2

4- Once the chocolate melts, set the bowl aside from the heat. Add in sweetened condensed milk. Mix well till it starts to thicken.

5- Add the tutti-frutti, dried rose petals, mukhwas, fennel seeds, cherries and green color (if using). Stir well.

How to make Paan (Betel Leaf) Fudge-3

How to make Paan (Betel Leaf) Fudge-4

6- Transfer to a tray lined with parchment paper. 

7- Top with some colorful fennel mukhwas. 

How to make Paan (Betel Leaf) Fudge-5

8- Let the fudge set the fridge for 2-3 hours.

9- Remove and cut into pieces. Serve or transfer to an air tight box and refrigerate.

How to make Paan (Betel Leaf) Fudge-6

Yield: 3
Author: Smruti
Easy Banarasi Paan Fudge

Easy Banarasi Paan Fudge

An innovative flavor of fudge, this Paan fudge is a sweet with all the flavors of an Indian Banarasi Paan. Refreshing, delicious and ridiculously easy to make!
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Instructions

  1. Cut the betel leaf into pieces. Add the condensed milk and pulse till smooth.
  2. Place a pan of water on the gas and let it boil. Place a wide glass or steel bowl on the pan.
  3. Chop the white chocolate into small bits. Place the chocolate in the bowl and let it melt completely. Stir intermittently.
  4. Once the chocolate melts, set the bowl aside from the heat. Add in sweetened condensed milk. Mix well till it starts to thicken.
  5. Add the tutti-frutti, dried rose petals, 2 tbsp mukhwas, fennel seeds, sprinkles, cherries and green color (if using). Stir well.
  6. Transfer to a tray lined with parchment paper.
  7. Top with some of the colorful fennel mukhwas.
  8. Let the fudge set the fridge for 2-3 hours.
  9. Remove and cut into pieces. Serve or transfer to an air tight box and refrigerate.

Notes:

  • The recipe uses white chocolate melted in a double boiler. Ensure there is no water in the bowl or spatula you use. Else the chocolate will seize. 
  • Adding green color in the recipe is optional. 
  • Let the chocolate melt completely before adding condensed milk to get a smooth fudge.
  • The fudge makes a great edible gift or treat for any party. 



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