Paan Gulkand Peda

It's been 7 years of blogging today and the festival of lights is right around the corner to share this irresistible and refreshing Paan Gulkand Peda sweet.

Warm an elite wishes to you all my dear friends on this occasion of  Diwali! May this Diwali light up new dreams, fresh hopes, pleasant surprises and successful moments!

 

Certainly, seven years doesn't seem that long since I started blogging. Started as a hobby to pen and share  my passion to inspire and motivate my loving readers. After a year of long break I am back to share my long due Paan Gulkand Peda. This is truly the tastiest divine sweet that just melts in your mouth.

Paan gulkand peda is a fun classic sweet paan flavored milk sweet. Have you tried sweet paan filled with sweet nectar like gulkand? This candied milk sweet is enriched mainly with gulkand, supari and makhwas. This combination already sounds heavenly, don't miss out to try this irresistible treat. 

Gulkand is an ayurvedic preparation made with rose petals and sugar/honey. Gulkand, paan leaf and makhwas are loaded with its wonderful benefits. It is a great coolant for the body that aids sleep and digestion. It's also an energizer with rich nutrients that improves hair and skin. Including gulkand and mukhwas in your diet especially after a heavy meal is definitely going to benefit you.

Thank you again my dear friends for all the love and support you have shown in these past few years! Onwards to year 7 of blogging!

cook TIME

15 mins

prep TIME

15 mins

total TIME

30 mins

Category: Sweets , dessert

Cuisine: Indian
Level: Easy

Yields: 12 pieces

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 129
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0 mg	0 %
Sodium 3 mg	0 %
Potassium 9 mg	0 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 1 g	6 %
Sugars 106 g
Protein 3 g	6 %
Vitamin A	0 %
Vitamin C	1 %
Calcium	0 %
Iron	0 %
* The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Khoya/ mawa/ solid milk (unsweetened) - 2 cups (380 gms)
2. Milk - 2 tablespoon (used oat milk) 
3. Rose water - 1 dash
4. Paan leaves - dried and powdered - 1 tablespoon
5. Turmeric - 1 pinch
6. Unbleached Sugar - 1/4 cup
7. Green edible color gel - 1 drop(optional)
8. ghee - 1 teaspoon
9. Gulkand (rose petal and seeds) - 1/4 cup
10. Supari/ Areca nut/ betel nut - 1 tablespoon
11. Jeera mittai/ colored sugar coated cumin - 1 tablespoon
12. Mukhwas (sweetened fennel -saunf)- 1 tablespoon
13. Edible silver - garnish
14. Parchment paper - cut into 4x4 size - 2 numbers
15. Ice cream scooper small sized - optional

DIRECTIONS

1. Grate the khoya for an even quick cooking.

2. Set a flat bottomed pan on medium flame. Drop in the grated khoya and stir continuously for about 5-8 minutes until it melts down. 

3. Sprinkle the sugar along with paan leaf powder and turmeric. 

4. Pour in the milk, rose water and edible color (if required). Stir continuously until the moisture to evaporates*. 

5. Turn off the stove when the mixture forms into a dough consistency*. 

6. Using ice cream scooper I divided the khoya into even portions to make 12 balls.

7. Take a ball of khoya and slightly rolled into ghee to prevent from sticking. On a flat surface, place the ball in between two parchment paper sheets and press using a rolling pin or a flat bottomed measuring cup like I did.

8.  Place 1/2 tsp of gulkand along with 1/8 tsp of makhwa and 1/8 tsp of supari in the center.

9. Using the paper fold in the two sides overlapping them slightly and press gently to seal it. Now fold the bottom part to make it into a triangle shape.

10. Flip the triangles and garnish with edible silver, more supari and makhwas. A gentle press using the paper kept it in place. Share and enjoy this heavenly sweet on this special occasion. Happy Diwali again!

NOTES AND TIPS

• Leave the pan on the stove after cooking in order to retain the heat as it's easy to shape when the khoya is warm.
• Incase your khoya starts to crack open while shaping, reheat the pan for few mins to warm up the khoya.
• Adding milk results in a smooth dough like consistency to avoid any cracks when shaping the sweet. 

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