Gluten Free Paan Or Betel Leaf Cake

Gluten free paan or betel leaf cake with rose flavoured glaze.
A delicious eggless cake flavoured with mitha paan.
Cake is full of flavour and taste of mitha paan ingredients like paan or betel leaf, gulkand or rose preserve/jam, tutti fruity, fennel seeds, cardamom powder and rose essence or rose water.

If you are my regular reader then you may know that I love to use different gluten free flours in my bakes. I have already used soyabean flour and cornmeal in my bakes. This time I have also used buckwheat flour or kuttu atta.
Despite its name, buckwheat is not related to wheat and is thus gluten-free.
It’s used in buckwheat tea or processed into groats, flour, and noodles. The groats, used in much the same way as rice, are the main ingredient in many traditional European and Asian dishes.
Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control.
To read more about buckwheat flour and it’s health benefits click here.

Earlier shared a Paan flavoured sandesh on this blog.

Paan or betel leaf is a mouth freshener of India.
According to traditional Ayurvedic medicine, chewing betel leaf is a remedy against bad breath. And can be used as mouth freshener.
Paan from Sanskrit parṇa meaning “leaf” is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, East Asia (mainly Taiwan), and the Indian subcontinent. It is chewed for its stimulant and psychoactive effects.
Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from India to the Pacific.
In a 16th-century cookbook, Nimmatnama-i Nasiruddin-Shahi, describes Ghiyas-ud-din Khalji, the Sultan of Mandu (r. 1469–1500), watches as tender betel leaves of the finest quality are spread out and rosewater is sprinkled on them, while saffron is also added. An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts.
It is a tradition in South India and nearby regions to give two Betel leaves, areca nut (pieces or whole) and Coconut to the guests at any auspicious occasion. Even on a regular day, it is the tradition to give a married woman, who visits the house, two Betel leaves, areca nut and coconut or some fruits along with a string of threaded flowers. This is referred to as tambolam.
Betel leaf used to make paan is produced in different parts of India. Some states that produce betel leaf for paan include West Bengal, Bihar, Assam, Andhra Pradesh, Uttar Pradesh. In West Bengal, two types of betel leaves are produced. These are “Bangla Pata (Country Leaf) and Mitha Pata (Sweet Leaf).
Source – Wikipedia

206 #Foodiemonday bloghop theme is gluten free treat suggested by me.
Some of my readers are suffering from gluten allergy. So I have suggested my blogger friends to share some recipes with gluten free flour. This way people can get different types of gluten free recipes.

In this paan flavoured cake I have used three types of gluten free flour. Soyabean flour, cornmeal and buckwheat flour or kuttu atta but you can use any flour of your choice. Khoya mawa or dried milk made the cake more delicious and rich. Rose flavoured sugar glaze is completely optional. Cake will be also delicious without glazing.

Recipe

Soyabean flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Kuttu atta or buckwheat flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon

Paan or betel leaf – 2

Powdered sugar – 3/4 cup

Tutti fruity – 1/2 cup + to sprinkle

Fennel seeds – 2 teaspoon

Oil or butter – 1/2 cup

Milk – 3/4 cup + 1/4 cup

Vinegar or lemon juice – 1 tablespoon

Sugar coated fennel seeds – 2 tablespoon

Gulkand – 2 tablespoon

Khoya/mawa or dried milk – 1/2 cup

Green food colour – 1-2 drops, optional

For glaze

Powdered sugar – 3 tablespoon

Rose essence – 1/2 teaspoon

Water – 1/2 tablespoon

Green food colour – 1 – 2 drops

Method

1. Preheat the oven at 170°.

2. Grease a cake tin or line with parchment paper.

3. Mix vinegar in 3/4 cup milk and keep aside. Milk should be in room temperature.

4. Grind paan or betel leaf, fennel seeds, gulkand and khoya/mawa or dried milk with 1/4 cup milk. Make a smooth paste.

5. In a bowl sieve all the flour, baking powder, soda and cardamom powder.

6. In a large bowl whisk powdered sugar, oil or butter and vinegar mixed milk. Whisk well till sugar dissolved.

7. Now add ground paste and whisk again.

8. Add the dry ingredients and mix well to make a lump free smooth batter.

9. Add green food colour if using. Mix well.

10. Fold in tutti fruity and sugar coated fennel seeds.

11. Pour the batter in greased or lined cake tin. Tap gently on your kitchen counter to remove the air bubbles.

12. Sprinkle tutti fruity and bake at 170° for 25 – 30 minutes. Or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

13. Let the cake cool down completely.

14. For glaze in a mixing bowl whisk powdered sugar, rose essence, water and green food colour. Whisk well till sugar dissolves. Your glaze is ready.
Spread the glaze all over the cake.

15. Decorate with tutti fruity and sprinkle.
Slice and enjoy.
Happy baking!

Notes

1. You can make this cake with whole wheat flour/atta or refined flour/maida instead of these gluten free flour. Or use any flour of your choice.

2. If you have gluten allergy, use gluten free food colour or skip colour.

3. 1/4 to 1/2 teaspoon rose essence can be added in the batter if you like the flavour.

4. Glaze is completely optional. You can also serve it without glaze.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gulkand Stuffed Chocolate Modak

Gulkand stuffed chocolate modak.
Ganesh Chaturthi won’t be complete without Lord Ganesha’s favourite modak. Today sharing a kids favourite modak.
A very delicious melt in mouth modak. Chocolate and Gulkand are a great combo. Two different taste and flavour made these modak superbly delicious.

I don’t have modak mould so made with hands. Shape is not perfect but believe me, taste is too good. Try it, it will be lip-smacking and loved by kids and adults both.
Normally modak is a sweet dumpling stuffed with coconut and jaggery. It may be steamed or fried.

But here is simple and easy recipe. You don’t need to steam or fry.
You can get one more easy and quick modak recipe here.
Quick dry fruit modak

My daughter called me and said she just bought some delicious Gulkand stuffed chocolate modak. I don’t know how they made it. Now here is my version of delicious Gulkand stuffed chocolate modak.

Have some biscuit crumb in your pantry? No don’t discard you can make this yummy modak with biscuit crumb. I have used digestive biscuit crumb but you can use whatever you have. I have used homemade khoya or dried milk. But you can also use store bought, just grate it before using.

Recipe

Khoya – 1 cup, crumbled or grated

Condensed milk – 4 tablespoon

Cocoa powder – 1 & 1/2 tablespoon

Milk – 1/3 cup

Biscuit crumb – 3/4 cup

Ghee – 1 teaspoon + for greasing the mould

Gulkand as require

Method

1. Heat 1 teaspoon ghee or clarified butter in a heavy bottom or nonstick pan.

2. Add khoya or dried milk and roast on low heat till dried up. Stir continuously to avoid sticking to the bottom.

3. Now add condensed milk, cocoa powder, milk and biscuit crumb. Mix well.

4. Stir constantly and cook on low flame till the mixture leaves the sides and becomes like a dough.

5. Don’t overcook or make it too dry. It should be just like a smooth dough.
Let the mixture cool down.

6. Knead the dough with your hand to make smooth. Now make small balls. Flatten the ball with your palm and place little Gulkand at the middle.

7. Bring the edges together and close the ball.

8. Shape the modak with your hand or greased modak mould. Serve or keep in refrigerator to serve chilled. It will be delicious in both ways.

Notes

1. If you want your modak more sweet, then you can add 1 tablespoon more condensed milk.

2. You can use grated dark chocolate instead of cocoa powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update.

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Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

5. When the mixture becomes a dough like consistency remove from the heat. Don’t make it too dry. 

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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