Kaju Paan Bhog Mithai Recipe

Kaju Paan Bhog is a famous mithai and it is enjoyed by all. Kaju Katli stuffed with Gulkand and Soft Paan Supari makes it a delight. Everybody loves to have Desert and Paan after meals and this Mithai + Paan combination fulfills both desires in one. Do make this mithai this Diwali and enjoy with family and friends.

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INGREDIENTS:

For Paan Stuffing:

2 finely chopped paan leaves

¼ cup desiccated coconut

¼ tsp lacha supari

1 tsp colorful fennel seeds

1 tbsp gulkand or as needed

For outer layer:

1 cup cashew nuts at room temperature

1/2 cup + 1 tsp sugar

1/4 cup water

2 tbsp milk powder

2-3 drops rose essence (optional)

1 tsp ghee/clarified butter

2-3 silver leaf for garnish/decoration

8-10 saffron strands (soaked in 1 tsp water for 30 min)

½ tsp pistachio clippings

SERVES: 296g Kaju Paan Bhog Mithai

PREPARATION TIME: 20 min

COOKING TIME: 8 min

TOTAL TIME: 28 min

* 1 CUP = 240 ML

METHOD:

For Paan Stuffing:

1. In a bowl, mix paan leaves, desiccated coconut, supari, fennel seeds & gulkand. 
2. Mix & make it a dough like mixture. If needed add more gulkand. 
3. Make 10 equal size balls from this mixture. 
4. Refrigerate until needed.

For outer layer: 

1. Slice cashew nuts using knife and grind in mixer grinder with 1 tsp sugar by pulsing it for 1-2 seconds 3-4 times to fine powder. 
2. In a Kadai put 1/2 cup sugar and water and heat on oil till syrup starts to boil.
3. Reduce flame once it starts boiling and cook for 3-4 min.
4. Switch off flame check syrup consistency by putting a drop of syrup between index finger and thumb and check for 1 string. If 1 string is forming it is perfect consistency or else cook for 1 min more and check again.
5. Keep flame off and add cashew nuts powder, milk powder & rose essence in hot syrup and mix well.
6. Take out mixture in a bowl and let it cool for 5 min only. 
7. Grease palm with ghee and knead it like dough for 2-3 min. 
8. Divide into 10 equal portions and flatten each portion slightly. 
9. Place the prepared paan ball in between and cover from all the sides & make it into a smooth ball again. 
10. Place all the Kaju Paan Balls in the plate. 
11. Decorate with silver leaf. 
12. Dip a bottle cap in saffron water and leave a impression on the top of kaju ball. Dip in saffron water each time before making impression. 
13. Garnish with soaked saffron strands & pistachio clippings. 
14. Store at room temperature for 3-4 days & in fridge for 10-12 days.
15. Delicious & market like Kaju Paan Bhog Mithai is ready to serve. 

Checkout our other recipes: 

PERFECT KAJU KATLI - DIWALI SPECIAL RECIPE

KAJU PAAN MITHAI | CASHEW PAAN ROLLS | DIWALI SWEETS RECIPE

KAJU PEDA MITHAI RECIPE

KAJU ANJEER ROLL - DIWALI SPECIAL RECIPE

MASALA MINT & ITALIAN HERBS & CHEESE FLAVOURED DRY FRUITS RECIPE

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