Meetha Paan Filled Chocolates Recipe

Meetha Paan Filled Chocolates is a wonderful chocolate bars made using stuffed mixture of Kolkata Paan (betel leaves) & gulkand. They make an excellent gift for this season & are unique in its own way. Filled with chopped betel leaves, desiccated coconut, mouth freshener, gulkand, lacha supari, tutti frutti & chocolate chips they taste very awesome in the mouth & are great for paan lovers. They are quick to make and tastes like chocolate paan available at local paan shops. They can be stored in refrigerator for 5-6 days. Make these unique chocolates this Valentine's & show your loved ones the creative side of you!




Click the PLAY BUTTON below to view the video recipe of Meetha Paan Filled Chocolates:

INGREDIENTS:

1/2 cup desiccated coconut
1/4 cup tutti frutti & chocolate chips (alternatively take just tutti frutti)
1 tsp mouth freshener (mukhwas) (alternatively use fennel seeds/sauf)
1/2 tsp long strands of betel nuts (lacha supari)
4 finely chopped Kolkata paan (betel leaves)
2 tbsp gulkand (or as required)
150g milk chocolate (alternatively use dark chocolate)

SERVES: Makes about 250g meetha paan filled chocolates
PREPARATION TIME: 7 Min
COOKING TIME: 1 Min
TOTAL TIME: 8 Min
* 1 CUP = 237 ML

METHOD:

1. For making paan stuffing mix desiccated coconut, tutti frutti & chocolate chips, mouth freshener (mukhwas), lacha supari, chopped Kolkata paan, & gulkand.
2. Meetha paan stuffing is ready! Keep aside.
3. Melt chocolate in microwave for 30 sec on high.
4. Mix well & if required microwave again.
5. Allow melted chocolate to cool down for 2-3 min.
6. Pour little chocolate in the mould & spread it with a spoon on base & sides of mould.
7. Prepare all mould in same way.
8. Set it in fridge for 15-20 min.
9. Fill little paan stuffing in the cavity ensuring to keep space for chocolate layer on top.
10. Prepare all mould in same way.
11. Pour layer of chocolate on top - if chocolate has set microwave it for 10-20 sec before pouring.
12. Refrigerate for 30 min.
13. To unmold turn over mould on a plate & gently tap.
14. Trim any extra portion of chocolate with a sharp knife.
15. Meetha paan filled homemade chocolates are ready!

TIPS:

1. Mix stuffing mixture well & if it does not bind well add 1/2 tbsp gulkand more. Stuffing will release water if kept for 4-5 min. So binding will come then too.
2. Use chocolate at room temperature.
3. For making chocolate take a deep mould. You can take any shape but it should be deep because there will stuffing inside. 
4. Clean mould with a tissue paper. It gives a nice shine to the chocolate.

Click the "Print" Button on the top of this Page to "Save" this recipe