Paan is the trending flavour nowadays and you can see so many desserts with the flavour. I myself have done paan cake and paan mousse and loved it. So why not use it in burfi? Most kids don’t like it, but my daughter loves it. So I was so sure that she would love the burfi too. This was the first burfi she tasted from the whole batch and she was in praise of the burfi. Today’s burfi is also coconut and mawa based like the carrot burfi I posted yesterday. But the addition of paan fillings completely changes the flavour and taste.
The flavour of using the filling is pretty intense when compared to adding individual ingredients that go into paan. You can buy a meetha paan and use the filling in the recipe. There is a hotel near our house who sell paan filling in a box. It costs Rs 10 and is enough to make one meetha paan. You need some betel leaves to make meetha paan which is quite amazing. I bought a box and used it in the recipe and the flavour it gave was wonderful. I used some dried rose petals on top of the burfis and they gave a nice beautiful finish.
Ghee – 2 tbs
Grated Coconut – 1 cup, tightly packed
Unsweetened khova / mawa – 1/2 cup
Paan Filling Form one Meetha Paan
Condensed milk – 1/3 cup
Pistachios and Rose Petals For Decoration
In a pan mix together coconut and ghee.
Roast then until aromatic and it turns colour.
Add mawa, condensed milk, paan filling and mix well.
Keep on stirring on medium heat until it becomes thick and dough like. It shouldn’t stick to the sides of the pan.
Grease a tray with ghee and transfer the burfi mixture to it.
Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.
Add chopped pistachios and dried rose petals on top and press well.
Allow it to cool completely.
To make even squares, refrigerate the tray for two to three hours or until firm.
Using a sharp knife cut it out into squares and store it in an airtight container in fridge.