Paan Bahar Sandesh....

I have betel plant growing wild in my balcony. I love the flavor of the betel leaves with gulkand and sweet fennel mukhwas. My experiment with Sandesh continues. I have infused betel leaves and gulkand with paneer. Have it at the end of a meal. As you eat it, first taste is of the sandesh and then the flavour of the paan.. 

Ingredients 

10 small size Betel Leaves finely chopped 

200 grams Paneer / Cottage cheese

3 tbsp Condensed Milk 

3 tbsp Dessicated Coconut 

2 tbsp Gulkand 

1 tbsp of Sweet Fennel Mukhwas 

1 tbsp of Sweet Mix Mukhwas

Few Cherries cut into pieces 

Method 

Take the paneer and blend it in a blender. Take a wok, add the paneer, Betel leaves, dessicated coconut, gulkand and condensed milk. Keep stirring it continuously and cook on low flame till all the ingredients combines together and forms a dough. To check, take a small portion of the dough and roll it with your fingers. Remove it from the wok and keep it on a plate. As it cools down a bit. Knead it for a minute and divide the dough into 8 equal portions. Mix the 2 types of sweet mukhwas together. Take a portion. Roll it into a ball and slightly flatten it. Create a dent in the centre. Fill up the centre with the mukhwas and add a cherry piece on top.