Pan leaves with Beetroot Syrup
This dish is my dream dish which i was planning to try for over couple of years,as whenever i had pan after my meals or in a wedding party after dinner made my day,aroma of beetle nut leaves is so pleasing and comforting which will take you to a different world of flavors,as bettle nut leaves having a medicinal properties in Indian culinary,as dessert it is perfect because it has a digestive propertis too,and complememting it with beetroot syrup is wonderful pleasing color of beetroot complements it amazingly perfect.
I would suggest everyone to try it ones to impress your loved once,the colors green and red is lovely and charming,they will love it.
Ingredients for beetroot syrup:
beetroot juice -1cup
sugar -1cup
pan leaves -1leaves
water -2cups
rose water -few drops
cloves -1pc
Ingredients for pan stuffing:
pan leaves -1bundle
mawa/khoya -1cup
dates ajwa -7-8pc
rose gulkand - 7-8 tablespoon
fermented rose leaves with sugar
dessicated coconut - 4tblspoon
fennel seeds (saunf) -2tblspoon
mellon seeds -2teaspoon
cashew nuts -7-8pc
chopped
pistachio -7-8pc
poppy seeds -2teaspoon
rose water drops -1teaspoon
cardamom -1crushed
toothpicks -as quantity of pan leaves
cherries -for garnish
Method-
for syrup- preparation of syrup take pan add water,sugar, a pan leave,clove,cardomom boil til syrup becomes a bit thick of thread and when it becomes to such consistency add beetroot juice boil till all flavors infused in it.keep aside let it cool down.
for stuffing- in a pan saute mawa for 10 mins till all moisture soaked now remove from flame cool it down add all choppped dryfruits rose water ,cardamom,fennel seeds.wash beetle nut leaves dry it,not take one leave fill mawa filling,dessicated coconut,and gulkand accordingly not much so that you could pack pan leave tightly and filling may not come out and with the help of toothpick pack your pan leaves it should be tight enough.plate it ,place your stuffed pan leave in a plate coat it in syrup properly,sprinkle few drops over plate.
This dish is my dream dish which i was planning to try for over couple of years,as whenever i had pan after my meals or in a wedding party after dinner made my day,aroma of beetle nut leaves is so pleasing and comforting which will take you to a different world of flavors,as bettle nut leaves having a medicinal properties in Indian culinary,as dessert it is perfect because it has a digestive propertis too,and complememting it with beetroot syrup is wonderful pleasing color of beetroot complements it amazingly perfect.
I would suggest everyone to try it ones to impress your loved once,the colors green and red is lovely and charming,they will love it.
Ingredients for beetroot syrup:
beetroot juice -1cup
sugar -1cup
pan leaves -1leaves
water -2cups
rose water -few drops
cloves -1pc
Ingredients for pan stuffing:
pan leaves -1bundle
mawa/khoya -1cup
dates ajwa -7-8pc
rose gulkand - 7-8 tablespoon
fermented rose leaves with sugar
dessicated coconut - 4tblspoon
fennel seeds (saunf) -2tblspoon
mellon seeds -2teaspoon
cashew nuts -7-8pc
chopped
pistachio -7-8pc
poppy seeds -2teaspoon
rose water drops -1teaspoon
cardamom -1crushed
toothpicks -as quantity of pan leaves
cherries -for garnish
Method-
for syrup- preparation of syrup take pan add water,sugar, a pan leave,clove,cardomom boil til syrup becomes a bit thick of thread and when it becomes to such consistency add beetroot juice boil till all flavors infused in it.keep aside let it cool down.
for stuffing- in a pan saute mawa for 10 mins till all moisture soaked now remove from flame cool it down add all choppped dryfruits rose water ,cardamom,fennel seeds.wash beetle nut leaves dry it,not take one leave fill mawa filling,dessicated coconut,and gulkand accordingly not much so that you could pack pan leave tightly and filling may not come out and with the help of toothpick pack your pan leaves it should be tight enough.plate it ,place your stuffed pan leave in a plate coat it in syrup properly,sprinkle few drops over plate.
garnish with cherries.aroma and color will mesmerizing.
