Bhatia Fusion · New dishes from leftovers
Brijwasi Mitha Paan
Sweet paan rolls, Brijwasi style
A mitho (sweet), chilled confection shaped like a paan cone: crumbled leftover sweets are cooked with sugar, milk and milk powder into a pliable, rose-and-pistachio-flavoured, green-tinted dough, shaped into cones and filled with chopped nuts, poppy seeds and gulkand. Served chilled as a dessert after any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the base cover
For the stuffing
Method
Tap a number to tick off a step.
Grind the leftover sweets in a mixer to a crumbly texture and set aside.
Heat the sugar and milk in a pan over a medium flame, stirring constantly.
Once the sugar has dissolved and the mixture has thickened, add the ground sweets, rose essence, pistachio essence, green colour and milk powder and mix well.
Take the pan off the heat and let the mixture cool for a few minutes.
Shape the mixture into small balls.
Flatten each ball between plastic sheets and roll it out, then shape it into a cone. Set the cones aside.
Chop the almonds, walnuts, pistachios and cashews coarsely and mix them with the gulkand and poppy seeds.
Fill the cones with this mixture, refrigerate, and serve chilled.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served chilled as a dessert after any meal.
Nutrition
EstimatedPer paan
100 kcal
- Protein
- 2 g
- Carbohydrate
- 15 g
- Fat
- 4 g
We estimate about 14 paans from the weight of the dish.
Whole recipe
1,380 kcal
- Protein
- 24 g
- Carbohydrate
- 210 g
- Fat
- 53 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Sunita Raipancholia.
See the original recipe and photos