Pan Street Food – Sweet Paan Making – Bangladeshi Street Food

Wash the betel leaves thoroughly and pat dry.

Prepare the areca nut by slicing it into thin pieces.

Spread a thin layer of slaked lime on the betel leaf.

Add a spoonful of sweetened coconut on top of the lime.

Spoon gulkand onto the coconut layer.

Sprinkle cardamom and fennel seeds over the gulkand.

Add sugar to taste, adjusting for sweetness.

Place a few rose petals and a cherry on top.

Fold the betel leaf carefully to encase the filling.

Wrap the betel leaf in silver leaf for presentation.

Garnish with mint leaves and coriander.

Serve immediately for the best flavor.

Enjoy the Meetha Paan as a refreshing after-meal treat.

Store any leftovers in an airtight container in the refrigerator.

Allergens