Ingredients
• Calcutta paan 8 leaves
• Lime paste (chuna) 1 teaspoon
• Catechu (katha) 1 teaspoon
• Dark chocolate,grated 200 grams
• Fresh cream 2 tablespoons
• Fennel seeds (saunf) 2 tablespoons
Method
Halve the paans lengthwise. Apply a little chuna and katha on each paan piece. Mix the two and spread all over. Melt dark chocolate in a bowl in the microwave oven at 60% for one minute. Take the bowl out and whisk the chocolate till smooth. Divide into two portions. To one portion add fennel seeds and gulkand and mix. Add a little cream and mix. Melt the second portion of chocolate for fifteen seconds and whisk. Shape each paan piece into a cone and stuff with the chocolate-fennel mixture. Dip them in the melted chocolate and place on a plate. Chill in the refrigerator till the chocolate sets. Serve chilled.
• Calcutta paan 8 leaves
• Lime paste (chuna) 1 teaspoon
• Catechu (katha) 1 teaspoon
• Dark chocolate,grated 200 grams
• Fresh cream 2 tablespoons
• Fennel seeds (saunf) 2 tablespoons
Method
Halve the paans lengthwise. Apply a little chuna and katha on each paan piece. Mix the two and spread all over. Melt dark chocolate in a bowl in the microwave oven at 60% for one minute. Take the bowl out and whisk the chocolate till smooth. Divide into two portions. To one portion add fennel seeds and gulkand and mix. Add a little cream and mix. Melt the second portion of chocolate for fifteen seconds and whisk. Shape each paan piece into a cone and stuff with the chocolate-fennel mixture. Dip them in the melted chocolate and place on a plate. Chill in the refrigerator till the chocolate sets. Serve chilled.
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