I have betel plant growing wild in my balcony. I love the flavor of the betel leaves with gulkand and sweet fennel mukhwas. My experiment with Sandesh continues. I have infused betel leaves and gulkand with paneer. Have it at the end of a meal. As you eat it, first taste is of the sandesh and then the flavour of the paan..
10 small size Betel Leaves finely chopped
200 grams Paneer / Cottage cheese
3 tbsp Condensed Milk
3 tbsp Dessicated Coconut
2 tbsp Gulkand
1 tbsp of Sweet Fennel Mukhwas
1 tbsp of Sweet Mix Mukhwas
Few Cherries cut into pieces
Take the paneer and blend it in a blender. Take a wok, add the paneer, Betel leaves, dessicated coconut and condensed milk. Keep stirring it continuously and cook on low flame till all the ingredients combines together and forms a dough. To check, take a small portion of the dough and roll it with your fingers. Remove it from the wok and keep it on a plate. As it cools down a bit. Knead it for a minute and divide the dough into 8 equal portions. Mix the 2 types of sweet mukhwas together. Take a portion. Roll it into a ball and slightly flatten it. Create a dent in the centre. Fill up the centre with the mukhwas and add a cherry piece on top.