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.