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sweet paan
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4.5 from 2 votes

Sweet paan | Meetha paan

Sweet paan is a popular street food available in India, mostly had after meals. Stepwise photos & full video.
Prep Time15 mins
Cook Time0 mins
Course: Condiments
Cuisine: Indian
Servings: 6


  • 6 Betel leaves
  • 2 tablespoon Gulkhand
  • 2 tablespoon Saunf/ Mukhwas
  • 2 tablespoon Desiccated coconut
  • ¼ cup tutti frutti
  • 2 Dates Mejdool
  • 1 teaspoon Edible limestone Edible Calcium carbonate
  • 1 teaspoon Betel nut flakes
  • 6 Glazed cherries


  • First, clean and wash betel leaves. After that, pat dry it completely.
  • Gather all the ingredients needed.
  • To make sweet beeda (paan) take a betel leaf. Cut the stalks as well as the tip if needed.
  • Using kitchen scissors cut ¼th in the middle, top portion.
  • Apply chunna (edible limestone) just a dash. Do not over do this as it might lead to mouth ulcer.
  • Take one end of the cut portion and roll to make a cone.
  • The tip of the betel leaves will be there to cover and make a triangle shape to fold and secure later.
  • Start with desiccated coconut. This helps absorb moisture leaking while folding, so I add it in the base.
  • Add sweet saunf (fennel seeds) say ¼ tsp, followed by gulkand (½ to 1 tsp) ¼ teaspoon to ½ teaspoon of each dates, Tutti frutti, ¼ teaspoon betel nuts flake and finally again top with desiccated coconut.
  • Flatten slightly, fold tight by covering the tip of the betel leaves. You should be having a triangle shape now.
  • Hold it tight and secure with a glazed cherry, tooth pick running through the middle of the triangle so that it holds it's shape.
  • You can do the same with a clove. Repeat to finish and arrange in plate.



  • Adjust the ingredients as required. But take note the edible limestone and betel nuts should be added carefully less.