Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.

Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.

I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.

Jeyashri’s kitchen has a huge collection of Navaratri recipes. Check out Navaratri Combo recipe for guests, Navaratri sweets and snacks combo, Navaratri neivedyam combo, Navaratri neivedyam combo ideas

Also check out our other Paan recipes for this festival season, Paan ladoo, Paan ice cream, paan phirni, Paan shots

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Dates paan recipe

No cook paan leaves stuffed dates paan, perfect for the festival season

Course Dessert

Cuisine Indian

Keyword Festival recipes, Navratri recipes, paan leaves,

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 18 pieces

Author Jeyashri suresh

Ingredients

• 3 paan leaves | vethalai| betel leaves
• 18 Pitted dates
• 2 tbsp gulkand | rose petal jam
• 2 tbsp tutti fruiti
• 2 tbsp mukhwas | mouth freshner

Instructions

• I used this mixed mukhwas for this
• In a bowl add the mukhwas, you can add sweetened fennel seeds, jeera mittai, supari
• I used 4 varieties
• Add 2 tbsp tutti fruiti
• Add 2 tbsp Gulkand | Rose petal jam
• Wash the paan leaves well and pat dry them. Take out the stem part and finely chop it. I used 3 medium sized paan leaves, do not add more
• Mix well
• Filling is ready
• Take one pitted dates
• Stuff little filling into it
• Close it
• Repeat for the rest
• Dates paan is ready

Video

Notes

1. You can add finely chopped or pulsed nuts and seeds to this dates paan filling. 

2. This can be stored in the refrigerator for 5-7 days.

3. I have once added slightly crushed M & M and skipped the mukhawas. Kids enjoyed this version.

4. Use firm dates for making this dates paan recipe.

• I used this mixed mukhwas for this.

• In a bowl, add the mukhwas
• I used 4 varieties
• Add 2 tbsp tutti frutti
• Add 2 tbsp Gulkand | Rose petal jam
• Add 3 finely chopped paan leaves.

• Mix well
• Filling is ready.

• Take one pitted date
• Stuff a little filling into it

• Close it
• Repeat for the rest
• Dates paan is ready.

Notes:

• You can add finely chopped or pulsed nuts and seeds to this dates paan filling
• This can be stored in the refrigerator for 5-7 days.
• I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
• Use firm dates for making this dates paan recipe.

The post Dates paan recipe appeared first on Jeyashri's Kitchen.

Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.

Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.

Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it is roasted and served as a snack. I have seen many of them using it in North Indian gravies too, like Makhana masala. I tried makhana kheer many years back but never posted it in the blog.

I wanted to start the new year with a sweet recipe so thought will post this makhana kheer. I used evaporated milk in this recipe, it gives a nice caramelised taste. But if you don’t get it in your place, you can skip it. You can add condensed milk for any variations.

Also check out, Paneer kheer, orange kheer, macaroni kheer, Badam kheer

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Makhana kheer recipe

Roasted Makhana kheer using evaporated milk

Course Dessert

Cuisine Indian

Keyword dessert, Janmashtami recipes, Janmastami recipes, Navratri recipes, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups full cream milk
• ½ cup evaporated milk optional
• A pinch of saffron
• 1 cup phool makhana
• ¼ cup sugar
• 3 tbsp chopped badam and pista
• 1 tsp ghee

Instructions

• Soak saffron in 2 tbsp of warm milk for 10 minutes.
• In a pan add ghee and add 1 cup of phool makahana.
• Roast this in a medium flame till it turns slight golden brown.
• When you pick it up and break with hands it should break easily.
• If you want to keep the makahana full in the payasam, add milk to this now.
• I want it be crushed so crushed it roughly with hands.
• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.
• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.
• Now add the saffron soaked milk to this.
• Mix well.
• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be little thick.
• Switch off the flame.
• Add the chopped nuts.
• Mix well.
• Makhana kheer | makhana payasam is ready.
• Serve chilled.

Video

Notes

1. You can keep the makhana whole and make the kheer.

2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.

3. Makhana kheer tastes nice when chilled.

• Soak saffron in 2 tbsp of warm milk for 10 minutes.

• In a pan add ghee and add 1 cup of phool makahana.

• Roast this in a medium flame till it turns slightly golden brown.

• When you pick it up and break it with your hands it should break easily.

• If you want to keep the makhana full in the payasam, add milk to this now.
• I want it to be crushed so crushed it roughly with my hands.

• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.

• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.

• Now add the saffron-soaked milk to this.
• Mix well.

• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be a little thick.
• Switch off the flame.

• Add the chopped nuts.
• Mix well.

• Makhana kheer | makhana payasam is ready.
• Serve chilled.

1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.

The post Makhana kheer recipe appeared first on Jeyashri's Kitchen.