Kaju Paan is a very attractive sweet and delicious too. As the name suggests it is made of cashew / kaju. Kaju Paan is an extension of kaju Katli. It is like stuffing kaju katli with a mix of dry fruits and gulkand (rose petal jam). Off course the colour is green as of paan (betel leaves / paan patta). The stuffing of gulkand makes this sweet exotic.
Kaju Paan is very flavorful and has a crunchy filling. Every bite is truly mesmerizing. Homemade Kaju Paans are a great gift during functions and festivals. What better gift can one receive as Diwali sweet? These paans are easy to prepare at home and are much better than the store ones.
I have got a lot of compliments for this mithai (sweet) as generally there is a perception that these exotic kind of mithai’s are not made at home. Do try making them and let us know your experience.
You may like to try our other similar recipes like Glazed Mango Sandesh, Besan Ke Laddu and Nariyal Ki Barfi (Coconut Fudge).
Yield: 50 pieces
Prep time: 20 minutes
Total time: 45 minutes
Ingredients For Kaju Paan
150 grams kaju powder
2 tablespoon milk powder
125 grams sugar
50 ml water
1 teaspoon ghee
Silver vark (silver leaves) optional
2 plastic/ parchment sheets
For Filling
2 tablespoon kaju (cashew) chopped
2 tablespoons badam (almonds) chopped
2 tablespoons magaj seeds (pumpkin seeds)
2 to 3 tablespoon gulkand (rose petal jam)
¼ teaspoon cardamom (elaichi) powder
a few saffron (kesar) strands – optional
Directions For Kaju Paan
- Dry roast almond, cashew and magaj (pumpkin seeds) on low heat for 2 minutes.
- Mix all the ingredients for the filling and set aside.
- Place cashews in a grinder and grind to get coarse powder. Do not over grind it else cashews will release oil.
- Sieve and remove the coarse pieces and grind them again. Sieve and remove any coarse pieces left.
- Add milk powder to cashew powder and mix.
- Add sugar and water in a nonstick pan.
- On medium heat make sugar syrup and let it boil till it is a little thick. Check between thumb and index finger to get 1 string consistency of the syrup.(Chashni).
- Now add in the kaju powder, green colour and stir till well mixed. Continue to stir for 2 minute and add ghee.
- Switch off the heat and remove the pan from the stove.
- Stir for 2 minutes and then spread this batter on the sides of the pan for it to cool a bit.
- Now transfer it on a greased plastic sheet or parchment paper and knead.
- Roll the dough while it is still warm, between two sheets or parchment paper to ¼ inch thickness.
- Cut into 2 inch by 2 inch squares.
- Place half teaspoon of the filling and fold to make cone shape paan.
- Apply chandi vark if using.
- Store in a dry container.
Additional Notes
- Grind the cashew in pulse mode or by stopping every 15 seconds. Don’t over-grind as cashews will release oil.
- The sugar syrup should be thick of 2 string consistency.
- Do not overcook the batter as it will make the katli dry and the cutting will not be smooth.
- Kneading and rolling should be done while the dough is warm.
