Paan Sandesh. This Paan flavored Sandesh is a last minute lifesaver for Diwali. No one would eat just one. Try out & let us know your experiences in the comment section.

Paan (from Sanskrit parṇá "leaf"; cognate with English fern) is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, East Asia (mainly Taiwan), and the Indian subcontinent. It is chewed for its stimulant and psychoactive effects. The headquarter is based in Ahmedabad. You can have Paan Sandesh using 22 ingredients and 8 steps. Here is how you cook that.

Ingredients of Paan Sandesh

It's of For the base layer:-.
It's 40 g of Marie biscuits(half of small size packet)crushed in mixie.
Prepare 2 tbsp of melted ghee.
Prepare 1.5 tbsp of powdered sugar.
It's of Sandesh layer:-.
Prepare 200 g of Chenna(approx 2 liters of cows milk).
It's of Approx 2 tbsp Synthetic Vinegar.
Prepare 50 g of sugar.
Prepare of Benarsi Paan/Calcutta Paan leaves chopped into thin strips.
You need 1/2 tsp of Cardamom powder.
It's of Rose water 1 tsp(preferably Amarnath Mishra brand from Calcutta).
You need of Stuffing layer:-.
Prepare 2-3 tbsp of gulkand(take the solid part,avoid the liquid part).
You need 3 tbsp of freshly grated coconut.
It's 1 tsp of MAgaz or melon seeds slightly roasted.
It's 1 tsp of Cashewnuts chopped.
Prepare of Chuhara/kharak/dry dates (soaked overnight)1-2.
Prepare 1 tsp of Meethi saunf.
It's of Garnishing:-.
It's of Edible rose petals.
You need of Paan leaves chopped.
Prepare of Roasted dry coconut flakes/slivered almonds and pistachios.

Sandesh News TV is an offspring of the Sandesh Newspaper. sandesh recipe, learn to make delicious bengali sandesh at home with step by step photos. It is a popular sweet made during durga pooja and other festivals. Paan Paan is in the big leagues of Colombo's bakeries for good reason. They do great bread which you're bound to love.

Paan Sandesh step by step

For the biscuit crust, grind the biscuits in the mixie in to powder.Add ghee and powdered sugar and mix with hands.It should bind when held together otherwise add a little more ghee.Press this at the bottom of the springfoam to form nearly half inch thick layer.Flatten it nicely.Refrigerate for 15 mins..
Procedure to make Chenna:-Boil milk and as soon as it begins to boil add half tablespoon vinegar and stir.If the milk doesn't curdle then add half tablespoon more vinegar little by little.Stop adding once the green liquid starts separating..
Turn the gas off and strain it.Let the water drain off on it's own for a few mins, do not squeeze out water forcefully.That will leave the Chenna dry and chewy..
Take the warm Chenna in a flat plate and mash it nicely with palm, adding sugar little by little to your taste.It should become soft ball without cracks.If it doesn't then pulse it in the mixie for 2-3 secs..that should make it soft.Add some rose water, cardamom powder and chopped Paan leaves and make it in to a ball.
Now divide the Chenna in to two parts.Flatten one part on top of the biscuit layer.smoothen in with flat base of glass.
Mix all the stuffing ingredients in a bowl.If you think the mixture is a little liquidy, place it in a strainer and with spoon softly squeeze out a little liquid from it.Now spread it on the Chenna layer and lightly press and even it out..
Top it with next layer of Chenna.Smoothen it.Decorate with edible rose petals(Panneer Roja in Chennai),chopped paan leaves, slivered nuts, roasted coconut flakes or just pipe out sandesh like buttercream icing into florets and make your way to a dessert that is bound to fetch you a lot of complements!!!.
Refrigerate it(do not freeze it)and remove out of the fridge half an hour before serving..

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