5 November, 2018
BETEL LEAVES/PAAN PHIRNI
There are many variations/methods in this recipe, but this is my own way/method of making it. I have used comparatively more amount of paan in the recipe. It was too yummy and tasty with the paan leaves taste. This is also a very quick & easy recipe that can be made within no time.
Ingredients : measuring cup used is of 250 ml capacity
- Milk – 1 cup + 2 tbsp
- Rice – 2 tbsp
- Betel leaves – 2 big or 4 medium sized
- Almonds – 15
- Sugar – 3 tbsp (I have used raw cane sugar)
PROCEDURE :
- Put almonds in rolling boiled water for 5 minutes, drain all the water, press the almond between your fingers so that you can remove its skin
- Wash well soak the rice in enough water for minimum 1 hour, then drain all the water and grind into a coarse paste using 1 tbsp of milk
- Remove the thick stem of the betel leaves/Paan and chop them
- Grind the de skinned almond and chopped Paan/betel leaves together coarsely with 1 tbsp of milk
- Put ground rice paste into 1 cup of milk, stir well and bring it to boil by stirring continuously (you need to stir it continuously, otherwise the mixture will stick to the bottom and gets burnt) till the mixture becomes thick
- Turn the heat to low and put ground paan – almond mixture and sugar, stir it on medium heat for a minute or so
- Remove from the heat and allow the mixture to come to room temperature (then refrigerate it for 1 hour)
- Serve as such or chilled
