Paan Katori Delight

These coconut katoris offer a bite of tradition minced with a modern touch. They are infused with paan essence (a flavoring agent with a distinct flavor of areca leaves and nuts)  and filled with crunchy nuts and rich gulkand—a sweet preserve of rose petals popular in Indian foods. These sweet delights offer a blend of flavors in an elegant  presentation, with each bite bringing a refreshing burst of flavor, and a perfect way to end a meal on a sweet note.

Serves: 8-10 pieces

Total Time: 30 minutes

Ingredients:

For the Katori:

• 2 cups freshly grated or desiccated coconut
• 1 cup condensed milk
• 2 tbsp gulkand (rose petal preserve)
• 1 tbsp paan syrup or essence
• 1 tsp cardamom powder
• 1 tsp ghee (for greasing)
• A few drops of green food color (optional)

For the Filling:

• ½ cup chopped mixed nuts (cashews, almonds, pistachios)
• 2 tbsp gulkand
• 1 tsp fennel seeds
• 1 tbsp tutti-frutti (candied fruits)
• Dry rose petals (optional, for garnish)

Instructions:

1. Toast coconut lightly in a pan.
2. Add condensed milk, gulkand, paan syrup, and cardamom
3. Mix well and cook until thick and sticky
4. Grease small katoris (bowls) with ghee and press the mixture into them to form a bowl shape. Set aside to cool.
5. Meanwhile, toast and chop the nuts and mix with gulkand
6. Once the katoris are cool and set, fill each katori with the nut and gulkand mixture. Serve garnished with dry rose petals, if desired.

Serve as a refreshing, indulgent dessert!

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com