Paan translates to leaf in English. If you are Indian, you will immediately think of the delicious, sweet mouth freshener and digestive eaten at the end of a meal when someone says paan. The leaf used to make this delicacy is a betel nut leaf. When chewed this leaf renders a brick-red tinge to the mouth. Hence, it was used as lipstick by queens in the past.

In India you will find a paan stall at every nook and corner. They specialize in different kind of paan from Calcutta paan, Banarasi paan to sweet paan. In general, a paan is made up of supari (betel nuts), tobacco, chuna (limestone), spices like fennel and cloves, gulkandh (rose spread), coconut flakes and candied fruits delicately placed over a beetle nut leaf. This leaf is then folded into a triangle.  The entire triangular goodness is stuffed in one’s mouth. Now-a-days it is a common sight to find a paan stall at Indian weddings.

It is not easy to find paan in St. Louis. If you are lucky to find some it is usually overpriced and stale. If you are like me, paan bites are a quick way to make some and freeze ahead of time to satisfy those craving for this juicy sweet treat!

What you will need:

How to make it:

• Wash the betel nut leaves.
• Remove and discard their stems.
• Add the betel nut leaves, gulkandh, fennel seeds, candied fennel seeds, coconut and tutti fruity to a food processor.
• Pulse until the leaves are finely chopped.
• Make small bite sized balls of the mixture.
• Roll the balls in coconut powder (optional).
• Place the paan bites in an air tight container.
• Freeze the paan bites and enjoy for up to 4 months.