Place a paan leaf on a working surface and add ¼ of the gulkand on top of the leaf followed by cherry, coconut and saunf.

Fold the bottom half of the leaf inwards and the second bottom half over the folded bottom half. It should make a conical shape. Insert 1 clove at the bottom so that the paan does not open.

Now, trim some of the excess leaf from top and fold the top half of the leaf to seal the paan tightly.

Insert a toothpick on top to secure the paan.

Dip them in the melted chocolate and coat gently.

Transfer to a plate lined with aluminium foil and freeze for 1-2 hours.

Once the paan’s are set, remove from the freezer,

Transfer to a serving platter and serve chilled.