Ingredients:
15-20 Leaves of Betel nut (Paan).
1 ½ cup of Roasted Fennel Seeds and Dhana daal
½ tsp of ground cloves, pepper, cinnamon and cardamom powder.
½ tsp Jethi Madh or Liquorice powder
1 tsp Sugar
1/4th tsp Katha
1 pinch Chuna
1 tbsp Kashmiri Masala or any pan flavoring masala
3-4 table spoons of Gulkand.
Sweet Supari (Optional)
Dry coconut powder (Optional)
Method:
1)Wash and dry the Paan leaves. Remove the veins if they are too thick. Cut the paan leaves into small pieces.
2)Coarsely grind Fennel seeds and Dhana daal.
Mix all the above ingredients Refrigerate.
This mukhvaas can stay in the refrigerator for upto 3 weeks. You can adjust gulkand, variyali, dhanadal to taste. Recipe credits go to my Sasuma
Thanks Kunjal for the post. I love Paan Mukhvaas. Hopefully one day we can taste your creation. (Spring Picnic would be a good option 🙂 ).
@ Kunjal – Appreciate posting it so quickly. I assume you get Jethi Madh or Liquorice powder locally – have never looked for it before :-).
Good one, I will try.
Sure Prashant. I’ll get it when you are here:)
Bhavini di, All ingredients including jethi madh are available in Indian store.
good one will try it as i am fond of this mukhwas…