Dry Paan
by Latha Murthy
Festive season is here. I hope you all had a wonderful Dasara. Most of us have experienced that after every festival or function we are left with plenty of betel leaves which is a must in our festivities. People who are preparing themselves for the confinement of their daughter/daughter-in-law.can prepare this which will be very handy specially when you are going abroad to help them out.
This time do not wonder or despair try this simple dry paan which is healthy and tasty.
Ingredients
1 cup finely chopped Betel leaves
1/2 cup of Sugar.
optional to be mixed later : betelnut powder (supari), saunf/Fennel seeds , diamond sugar .
Method.
Wash and dry the betel leaves without traces of water. Remove the nodal part ( thumbo kudi) and chop the leaves into fine bits.
In a kadai, add sugar and leaves together ( please remember absolutely no water). Keep stirring occasionally , the sugar starts to melt. Before it completely melts take it out of the heat and keep stirring. Soon the crispy paan is ready.
Simple isnt it... The consistency can be mastered in a few trials.
After this cools store in a airtight container for a long time.
For added taste add saunf,diamond sugar and ready supari . It can be used without all these too.
Have a great season . Do let me know how it is .
