Cashew Paan is popular Indian sweets.Paan flavored cashew is stuffed with rose flavored dry fruits,fennel seed,cardamom. Kaju(Cashew nut) is good for glowing skin, good for hairs, good for hearts and helps in blood formation RBCs. Date,almond is good source of fiber and energy.
- For Cashew Layer
- Cashew nut coarse powder – 1 cups
- Sugar – 1/2 cup
- Water – 3 tbsp
- Fresh betel leaves 6-8
- For Stuffing
- Date -1/2 cup seedless finely chopped
- Fennel seed-1 tsp
- Cardamom powder – 1/2 tsp
- Pistachio – 1 tbsp finely chopped
- Almond – 2 tbsp finely chopped
- Coconut grated – 2-3 tsp
- Rose syrup-1-2 tsp
- Ghee – 1/2 tsp
Step 1 –In grinder take chopped fresh betel leaves and water and make as possible as fine paste,strain paste with the help of strainer and collect puree. Heat non-stick pan add puree & sugar and boil it. Make half string syrup.
Step 2 – Add cashew nut coarse powder(donot use fine cashew powder, it will make sweets oil greasy,less taste) and mix it proper. Cook it for 5-7 minutes in medium flame,remove from heat, let it cool for 10 minutes.
Step 3 -Add1/2tsp ghee on nonstick pan in low medium heat then saute almond for 30 seconds add date and cook 5-7 min until date get soft,dough like consistency. Add cardamom powder,fennel seed, grated coconut, pistachio,rose syrup mix it proper then remove from heat and cool it for 10 minutes.
Step 4 – Take cashew nut mixture knead it proper and make soft dough.
Step 5 – Make small ball from cashew nut dough and roll it with the help of rolling pin/by hand flatten it give square shape ,put 1 tsp stuffing on one corner and fold it give cone shape like pan ,(sprinkle little grated coconut on paan-optional ) keep aside. Make all cashew pan similar way. It can store 6-7 days in room temperature(do not keep cashew sweets in refrigerator it will release water and make sweets sticky)