Description
Paan mukhwas is a traditional Indian mouth freshener and digestive aid that’s typically served after meals. It’s made with a variety of ingredients, each chosen for its flavor and digestive properties. The name “paan” comes from the Hindi word for betel leaf, which is a key ingredient in this preparation.
- Betel Leaves (Paan): Betel leaves are the primary ingredient, providing a distinctive flavor and aroma. They are usually cut into small pieces or strips.
- Areca Nut (Supari): Areca nuts are often used in paan mukhwas. They are sliced or grated and add a slightly bitter taste to the mixture.
- Coconut: Grated or desiccated coconut is commonly added for its sweet and nutty flavor.
- Fennel Seeds (Saunf): Fennel seeds contribute a sweet and slightly licorice-like flavor. They are also believed to aid digestion.
- Cardamom Seeds (Elaichi): Cardamom seeds are aromatic and add a pleasant, minty flavor to the mukhwas.
- Sweeteners: Some variations of paan mukhwas include sweeteners like sugar or jaggery to balance the flavors.
- Additional Ingredients: Other ingredients such as dried fruits (like dates or raisins), edible rose petals, spices (like cloves or cinnamon), and edible silver or gold foil may also be included for added flavor and decoration.
Ingredients :-
- Dry Paan Leaves , soft supari, gulkand, fennel seeds, menthol and natural identical flavours.
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