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Banarasi meetha paan

AI-drafted · awaiting admin review

Betel leaf folded around sweet gulkand, fennel and coconut, eaten after meals; Banarasi paan is a GI-tagged speciality.

Region: VaranasiOccasion: After meals; weddings and festivalsTime: 10 minServes: 4Vegan

Ingredients

  • 4 fresh betel leaves (paan), stems removed
  • 4 tsp gulkand (rose-petal preserve)
  • 2 tsp sweet fennel (saunf)
  • 2 tsp grated dry coconut
  • 1 tsp tutti-frutti or chopped dates
  • 4 green cardamoms, crushed
  • 4 cloves (to pin the paan)

Method

  1. Wash and wipe the betel leaves and lay them shiny side down.
  2. Spread a teaspoon of gulkand on each leaf.
  3. Sprinkle fennel, coconut, tutti-frutti and cardamom on top.
  4. Fold into a triangle (gilori) and pin with a clove.
  5. Serve immediately, or wrap in a damp cloth for later.

History

Paan has been part of Indian hospitality for centuries. Banaras became famous for the way its paan-makers age and prepare the leaf, and Banarasi paan has received a GI tag.

Significance

Offering paan to guests after a meal is a mark of respect in Varanasi, and paan shops are neighbourhood meeting points.

Sources