Paan Mukhwas - Paan Mouth Freshener - Ready to eat Paan

chitrannaa.blogspot.com

Who wouldn't like to have a sweet tasty paan after a sumptuous meal? In fact a heavy meal always calls for a tasty paan.
And paan is not just for digestion or as a mouth freshener, from health point of view also the benefits of betel leaves are multifold :

1. Analgesic. Betel leaf is an amazing analgesic that offers relief from pain.
2. Eases Constipation. Betel leaf contains the goodness of antioxidants.
3. Improves Digestion.
4. Reduces Gastric Pain.
5. Increases Hunger.
6. Promotes Oral Health.
7. Treats Respiratory Problems.
8. Relieves Cough.



The list goes on and on. Added to this, there are other benefits of the limestone or chunna which gives the required calcium to our body.


But instead of keeping the betel leaves and making the paans, the Mukhwas or ready to eat paan can be prepared which can be preserved for more than a month.
I prefer my Paan Mukhwas more with a flavor of cloves and pacha karpoora (edible camphor) than with the gulkand and tutti frutti because we generally eat the paan after heavy meals with sweets and again having a sweet flavoured paan fails the purpose.
I have my own version of Paan Mukhwas which is full of flavours and absolutely irresistible.

And here goes the recipe:

You may also please check our yummy,tasty and very easy to make sweet recipes here :

Kajjaya - Atirasa - Anarasa

Hurigadale ( puthani) Karadantu North Karnataka style

Fried gram laddu and sesame seed laddu - Nagara Panchami sweets

Delicious Sweet - Maladi - with your left over chapatis and Rotis

Besan laddu

7 Cup Burfi

BELE OBBATTU - POORAN POLI

Preparation Time : 10 minutes



Ingredients :

• 15-20 betel leaves
• 2 tbsp roasted fennel seeds (saunf)
• A pinch chunna - lime stone
• 2 tbsp lightly roasted desiccated dry coconut
• ½ tsp cardamom powder (elaichi powder)
• 5-6 cloves
• 1 or 2 small pieces of Pacha karpooram
• 1 tiny piece kachu (optional)
• 1 teaspoon sugar
• 2 tablespoon flavoured supari

Instructions :

• Wash and dry the betel leaves thoroughly and cut the stems.
• In a thick bottomed kadai lightly heat the betel leaves after applying a little ghee. Let them cool.
• Then in mixie jar add all the above items and grind to a coarse mixture.
• Here if you prefer sweet flavour, you may add little gulkand. 
• If you like, you may add - Muskmelon - kharbuja seeds now.
• Store in an airtight container.
• It can be stored in refrigerator upto 2 months.