Print Options:

Kaju Gulkand Paan/Cashew & Betel Leaf Dessert

Kaju Gulkand Paan is very popular North Indian Festive Dessert recipe. As Diwali is round the corner, welcome your guest with this lovely and delightful treat. This recipe looks complicated but really easy to make.

This delicious recipe is made with Kaju/Cashew Powder as the main ingredients stuffed with Gulkand/Rose petal jam and dry fruits. Garnish these Paan with Silver leaf/foil also known as Chadi Varak to give a festive look.

These paans are delicious and looks super festive but you can definitely prepare these anytime of the year. Very easy to prepare, these dessert recipe can be stored refrigerated for weeks. Give this recipe a try you haven’t had one of yours. Enjoy!!!

Step by Step Instructions with Photos

To make the stuffing

  1. Blanch almonds or soak overnight and peel. Roughly chop all the nuts and take Gulkand in a mixing bowl.
  1. Mix gulkand with chopped nuts, and cardamom powder very well.
  2. Kaju Paan stuffing is ready. Keep aside.

To make kaju Paan

  1. Slightly roast the cashew nuts and let cool down completely. 
  2. Grind the roasted cashews to make powder and pass it through sieve. (Grind cashews by gently pulsing, otherwise cashews may release oil making mixture sticky)
  1. In a broad heavy bottom pan add milk, cashew powder, sugar powder and cook on low flame until everything is mixed well. 
  2. Switch off the flame when the mixture absorbs all the moisture and mix well to avoid the lumps.
  1. 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.
  2. Now add milk powder and keep stirring until it comes to smooth dough consistency and leave the pan clean.
  1. Transfer the dough on greased plastic/cookie sheet & fold the sheet let it cool down completely. 
  1. Divide the dough into 8 equal lemon size balls.
  2. 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.
  1. As shown in picture, you can shape both ways. 
  2. Cover each cone with the silver leaf. 
  1. Repeat the same process to make remaining Kaju Gulkand Paan.
  2. Welcome your guest with this delicious treat. Enjoy!!

Recipe Card

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 10 mins Rest Time: 10 mins Total Time: 30 mins
Servings 24
Best Season Suitable throughout the year
Description

Kaju Gulkand Paan is very popular North Indian Festive Dessert recipe. As Diwali is round the corner, welcome your guest with this lovely and delightful treat. This recipe looks complicated but really easy to make. 

Ingredients (Makes - 24 pieces)
    For the stuffing
  • ½ Cup Gulkand/ Rose jam
  • ½ Cup Mixed nuts (Almonds, Pistachio, Cashews, Walnuts)
  • ¼ Tsp. Cardamom powder (optional)
    • For Kaju Paan
  • 2 cups Kaju/Cashew nuts/Ready made powder
  • 2 Tbsp. Milk powder
  • ½ cup Sugar (powdered)
  • ½ cup Milk
  • ¼ -½ Tsp. Green food color
  • Ghee/clarified butter (for greasing)
  • 2-4 Chandi Varak/Sliver leaf/foil (optional)
Instructions
    To make the stuffing

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

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

  3. Kaju Paan stuffing is ready. Keep aside.

    4. To make kaju Paan

  4. Slightly roast the cashew nuts and let cool down completely. 

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

    Grind cashews by gently pulsing, otherwise cashews may release oil making mixture sticky.

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

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

  8. 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.

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

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

  11. Divide the dough into 8 equal lemon size balls.

  12. 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.

  13. As shown in picture, you can shape both ways. 

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

  15. Welcome your guest with this delicious treat. Enjoy!

Note
  • You can store Kaju Gulkand Paan refrigerated in air tight box for couple of day.
  • Dough: While rolling or making Kaju Gulkand Paan if dough is very soft to handle, refrigerate for a while, and then work with it.
Keywords: Delicious, Homemade, From the scratch, Festive recipe
Did you make this recipe?

Tag @_blossomthemes on Instagram

Pin this recipe for later and share it with your loved ones.

Read it online: https://ontheflame.com/recipe/kaju-gulkand-paan-cashew-betel-leaf-dessert%ef%bf%bc%ef%bf%bc/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

Thank you for visiting my site...stay tuned for more recipes.