Meetha Paan Flavour has been very popular in the past few years as you would see Meetha pan Ice creams, Cakes, Ras Malai, Shrikhand, and many more Indian sweets carrying that flavor. I love the flavour so much that I have always been reviewing other chefs recipes or creating my own or adding the ingredients to my recipes that I believe would add the right flavour and taste.
The flavor of Gulkand and Betel Leaves is very strong and this is what makes this cake completely different and surely a delicious treat/desert for all paan lovers :)
Yield - 7" Cake
Ingredients
Gulkand / Rose Petal Jam - 1 tablespoon
Sugar (Powdered sugar) - 3/4 cup
Betel Leaves - 4 to 5 large
Finely Chopped Cashews - 1/2 cup
Fennel Seeds - 1 tsp
Tutti Frutti - 1/2 cup
Milk - 1 cup
Crushed Cardamon or not too fine powder - 1/4 teaspoon
Whole Milk Yogurt - 1/2 cup
All-Purpose Flour - 1 1/2 cup
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon
Oil OR Butter - 1/2 cup
Flour - 1 or 2 teaspoon
Coconut flakes - 1 tablespoon
Green Food Colour (optional) - 1/4 teaspoon
Pistachios - 4 to 5 tablespoon for topping.
Method/Instructions
1. Preheat oven to 375 F and keep 7" cake tin ready in the meantime with lining paper.
2. Remove the stalk from the betel leaves and chop them finely. Blend the chopped leaves with milk in a blender. Strain the mixture by pressing the mixture to remove all the extract. Mix the food color and mix it well.
3. In a big mixing bowl, take butter and sugar and whisk together until it gets creamier. Add fennel seeds, Gulkand, and whisk until combined.
4. Add curd and Cardamon and mix very well. To that now add about 1/3 of Betel Leaves Milk and use a spatula to mix.
5. Sift half the flour to the mixture and fold it gently clockwise. Add the remaining portion of Betel Leaves milk and sift the remaining flour to the mixture and fold them together until a smooth batter forms. Ensure you are stirring it lightly clockwise direction.
6. Add 1 to 2 teaspoon of flour to tutti frutti, coconut flakes, and finely chopped cashews and mix it well. Add it to the batter and mix it with a light hand.
7. Pour the batter into the prepared tin and top it with sliced pistachios.
8. Bake it in the oven for 40 to 45 minutes. Insert a toothpick to check to see if it comes out clean.
9. Allow the tin to cool for about 15 to 20 minutes. Loosen the sides of the cake and then flip it onto a plate and let it cool completely on a wire rack before you slice them.
P.S I missed taking good photos when I made it in the past but so wanted to share this recipe with you all :)
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