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Fire Paan is a unique way to end your meal on a refreshing note. Chef Smit Sagar shares the recipe for this trending after-meal mouthfreshner.
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Ingredients
For Fire Paan
betel leaf
slaked lime
paan kattha
paan chutney
cardamom
sweet supari
sweetened fennel seeds
mukhwas
desiccated coconut
tutti frutti
gulkand
candied cherry
cloves
For Paan Shot
betel leaf
slaked lime paan kattha
paan chutney
cardamom
sweetened fennel seeds
sweet supari
mukhwas
candied cherries
gulkand
tutti frutti
desiccated coconut
3/4 cup fresh cream
1 1/2 cup melted vanilla icecream
ice cubes
For garnish
candied cherries
PREPARATION
- Take a betel leaf and remove its stalk.
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- Now apply slaked lime and paan kattha on the lead and top it with paan chutney, cardamom, sweet supari, sweetened fennel seeds, mukhwas, desiccated coconut, tutti frutti, gulkand, candied cherry and cloves.
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- Next, using a flambe torch set the Paan ablaze.
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- For making Paan Shot, make a Paan using the same recipe and put in a mixer jar along with fresh cream, melted vanilla ice cream and ice cubes and blend well.
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- Serve chilled in a shot glass.
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