KATHA & CHUNA

Ek Paan Se Mera Kya Hoga

July 20, 2017

 

 

20% of the world population chews Paan. In its simplest form, Paan (noun) is betel leaves prepared and used as an aromatic stimulant. The term itself takes its root from Sanskrit parna which means a feather, or a leaf. It is a quintessential natural lipstick as it is called in the Indian Subcontinent.

 

The habit of chewing betel leaf is a symbol of Indian hospitality which finds its roots even before 5000 years. As per Ramayana, Ayodhya Kand discusses Lord Ram spending his spare time chewing betel leaves. The real origin of Paan remains a mystery, but the practice of consuming Paan is also found in many other Asian countries such as Thailand, Cambodia, The Solomon Islands, The Philippines and Vietnam.

 

 

 

Paan is a symbolic post-meal intake at majority of events and ceremonies in Southeast Asia and is  prepared in variants such as sweet (meetha) and plain (saada), in which candied fruit, sugar and multi-colored candy-shaped fennel seeds are used. Another ingredient that enhances the aromatic quotient of Paan is gulkand, a preserve made from rose petals.

 

Isi Liye Janab Aik Nahi, Sou (100) Paan Khaiye, Apney Mubarak Hathon Se Khaye!!!

 

Here we have laid down a very basic recipe of “Kalkatta Sweet Paan Also known as Meetha Paan”, that anyone could follow and make it at home using following easily available and very

common ingredients.

 

 

 

Ingredients

  • Betel leaves – 1 piece

  • Katha - 1/2 tsp

  • Chuna (Lime) - 1/2 tsp

  • Gulkand – 1 tsp (Store bought)

  • Sweetened Coconut Flakes – 1/2 Tsp

  • Glazed Cherries – few, To garnish

  • Store bought Sweet Paan Mukhwas – 1 Tsp

  • Dates – 1 piece

  • Sweet Supari - 1 tsp

  • Toothpick – few, to seal Paan

 

Instructions

  1. First and foremost, thoroughly rinse and dry the betel leaf.

  2. After wards spread katha and very little lime paste or just use 3-4 drops of lime water on the leaf only if you love the taste of lime in your Paan.

  3. Now put all the above ingredients on the leaf and roll one corner and make a triangle or make it like a cone.

  4. Close it and stick the glazed cherry on top of Meetha or Sweet Paan using the toothpick.

  5. Meetha Paan can be preserved for a couple of days by wrapping it in silver foil.

     

     

     

     

     

     

     

     

     

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