Paan Katori

Name: Paan Katori
Cuisine: Indian
Ingredients: 1 whole dry Coconut 🥥; 100 Gms Condensed Milk; 1 tsp.Ghee; 4-5 Beetle Leaf; 1 tsp.Rose Arc; Pinch Green Colour; 2 tbsp.Milk Powder; 1 tbsp.Fennel Seeds; 4-5 Cardamom; 2-3 tbsp Trutti Frutti; Few Rose Petals; 7-8 Cashewnuts; as needed Desicated Coconut

Geeta Godhiwala @cook_11988180

India

#GCF

Geeta Godhiwala @cook_11988180

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Ingredients

1whole dry Coconut 🥥
100 GmsCondensed Milk
1tsp.Ghee
4-5Beetle Leaf
1tsp.Rose Arc
PinchGreen Colour
2tbsp.Milk Powder
1tbsp.Fennel Seeds
4-5Cardamom
2-3 tbspTrutti Frutti
Few Rose Petals
7-8Cashewnuts
as neededDesicated Coconut

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Steps

1

Remove skin of dry coconut. Chopp and churn. Take in a pan.Add Ghee and saute for 5min.on a very slow flame.
2

Meanwhile Wash and chopp bettle leaf cardamom and fennel seeds in a mixie jar. And add 1tbsp.Milk and churn to make a Puree.
3

Add Paan Puree in a coconut mixture.Now add condensed milk pinch colour dilute in 1tbsp.Water milk powder.Stir continuously. Lastly Add rose Arc. Turn off flame. Allow it to cool.
4

Mix Trutti Frutti chopped cashewnts and rose petals with 1tbsp.Condensed milk.
5

Prepare a midium size balls from paan mixture and coat with desicated coconut.
Keep in a refrigerator for 10min.
Make a katori shape from pan balls..And fill Trutti Frutti mixture.
6

Delicious Pan Katori are ready for Bhog.