Kaju Gulkand Paan/Cashew & Betel Leaf Dessert

Blanch almonds or soak overnight and peel. Roughly chop all the nuts and take Gulkand in a mixing bowl.

Mix gulkand with chopped nuts, and cardamom powder very well.

Kaju Paan stuffing is ready. Keep aside.

Slightly roast the cashew nuts and let cool down completely. 

Grind the roasted cashews to make powder and pass it through sieve. 

In a broad heavy bottom pan add milk, cashew powder, sugar powder and cook on low flame until everything is mixed well. 

Switch off the flame when the mixture absorbs all the moisture and mix well to avoid the lumps.

Add food color at this point and mix well. Once everything is incorporated very well and there are no lumps, switch on the flame to low heat, cook for few minutes.

Now add milk powder and keep stirring until it comes to smooth dough consistency and leave the pan clean.

Transfer the dough on greased plastic/cookie sheet & fold the sheet let it cool down completely. 

Divide the dough into 8 equal lemon size balls.

Roll out each ball in between greased plastic/cookie sheets into a thick (¼”) 4” round /square and cut into four triangle/square. Place 1 Tbsp. of stuffing on each piece and shape each triangle/square into a cone, by bringing the opposite ends together.

As shown in picture, you can shape both ways. 

Cover each cone with the silver leaf. Repeat the same process to make remaining Kaju Gulkand Paan.