Zafrani Meetha Paan is a saffron flavored sweet paan . Paan is an intoxicant, acts as an antiseptic, a digestive aid and a mouth freshener, especially after a heavy and spicy lunch or dinner.
Chewing Betel Leaf is a tradition & a symbol of Indian hospitality which dates back even prior to 5000 years .Be it a wedding function, a worship occasion, or any other small or big get together, paan is the finale to any Indian menu.
The Paan is popular both in North and South India.In north India, there is a tradition to chew paan after Deewali puja for blessings. It is a tradition in South Indian culture especially in the region called as ‘Old Mysore’ to give two betel leaves, areca nuts i.e. Supari (pieces or whole) and Coconut to the guests at any auspicious occasion.
We are at the alphabet Z today and the final post under Explore your Flavors with Street Foods from India as my theme. I felt the Zafrani Meetha Paan was the perfect finale to this marathon . We have been enjoying Street Foods from the different cities of India and Paan is a finale to any meal . Paans are most popular in Lucknow, though they are available in all states .While searching for Zafrani Paan I read about Azhar Bhai of Lucknow.
Azhar bhai of Lucknow makes a variety of paans.
Here is what a FB Page of Lucknow says-
The various paan ka patta used by him are desi paan, disauri paan, mahauba paan, banarsi paan. Various varieties of paan available at his shop are pistai paan, badami paan, zafrani paan, saunfiya paan, pethe ka paan, aonle ka paan, begum pasand, wajid ali shah ki shahi gillauri, haazme ka paan, seene me dard ka paan, khattha meetha paan, shahi meetha paan, palang tod paan.
After reading about Azhar Bhai paan wala of Lucknow I tried searching what exactly went in the Zafrani Paan that he prepares , but I could not get any clue on it . While speaking to a cousin in Lucknow , I assumed it was a tobacco paan . Nevertheless I made my own version of this paan .
I did not use the regular kattha and lime which is normally used on the betel leaf . Instead I used a saffron based sugar syrup to spread on the leaf . I did use the store bought saffron chutney which is very cooling . I added home made Gulkand which is made from fresh roses and sugar , along with these some tutti fruity , date supari , fennel seeds , desiccated coconut and cardamom . I finally dipped the paan in saffron syrup and desiccated coconut .
The paan has a strong aroma of saffron , and that is what I was looking for . It tasted divine , perhaps this is not a traditional paan but this is my version of the Zafrani Paan .I had made a chocolate paan in one of the previous marathons and it had turned out absolutely sinful. Do check it .
Zafrani Meetha Paan
Thandai kesar chutney
Take a betel leaf and remove it’s stalk .
Spread a layer of thick kesar syrup.
Now spread a thin layer of chutney .
Make a cone out of betel leaf .
Fill in the suparis , tutti fruity ,cardamom, fennel seeds and dry coconut .
(all the above ingredients are added according to personal taste, however you could add just about 1/4 tsp of each )
Fold the cone and secure it with a glazed cherry and toothpick .
Dip the paan into saffron syrup and then into dry coconut .
Here is what I have been posting under Explore the Flavors
This is the finale post under Indian Street Foods, hope you all enjoyed this virtual street journey with me. I must thank Valli for the amazing theme, I have really enjoyed re creating this street food.Thanks to all my viewers who have been generous with their comments and likes.I shall be doing a recap of these posts so you can view them all in one place, so stay tuned in.
Zafrani Meetha Paan
- Betel leaves
- Kesar syrup
- Thandai kesar chutney
- tutti fruity
- Date supari
- Salli supari
- fennel seeds
- dry coconut
- Glazed cherry
- Take a betel leaf and remove it’s stalk .
- Spread a layer of thick kesar syrup.
- Now spread a thin layer of chutney .
- Make a cone out of betel leaf .
- Fill in the suparis , tutti fruity ,cardamom, fennel seeds and dry coconut .
- (all the above ingredients are added according to personal taste, however you could add just about 1/4 tsp of each )
- Fold the cone and secure it with a glazed cherry and toothpick .
- Dip the paan into saffron syrup and then into dry coconut .
- Enjoy !