Ingredients

2 cups almond paste
1 cup sugar
1 1/2 cups water
1 tbsp. milk
8 cloves
few drops green colour
1 tbsp. ghee or fat for greasing leaves
8 large betel leaves

Method

1. Boil sugar and water in a deep pan.
2. Bring to a boil, add milk, and simmer.
3. Collect all the scum which floats to the top.
4. Alternatively, strain with a heat resistant strainer or muslin cloth.
5. Pour clear syrup into nonstick pan, bringing back to a boil.
6. Add almond paste, stir continuously, till mixture leaves side of pan.
7. When very soft lump, add colouring, mix very well.
8. Grease back of cleaned betel leaves with ghee.
9. Take a pingpong ball sized lump of mixture, shape into oblong patties.
10. Press onto greased side of leaf, spreading to the shape of leaf.
11. Fold, carefully pull out leaf or keep open and peel off leaf.
12. Repeat for remaining dough and leaves.
13. Insert a clove in centre of each folded 'paan' for decoration.

Making time: 30 minutes
Makes: 8 pieces
Shelflife: 2 weeks, refrigerated

Ramadan Dishes

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