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
- Wash and wipe the betel leaves and lay them shiny side down.
- Spread a teaspoon of gulkand on each leaf.
- Sprinkle fennel, coconut, tutti-frutti and cardamom on top.
- Fold into a triangle (gilori) and pin with a clove.
- 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.