Kaju Gulkand Paan Recipe

Kaju Gulkand Paan Recipe- I have prepared this Kaju Gulkand Paan Recipe at home. It is a treat for all the paan lovers and you can make this easily. I have used Kapiva A2 Desi Ghee to prepare this Kaju Ka Paan. This ghee is made from Tharparkar cows which are indigenous to the Thar Desert of Rajasthan. These cows are grass-fed and not factory farmed. Most importantly this is made from curd and not cream which makes it is great for the heart, joint pain, and weight loss. It’s also made from A2 milk which has more protein as compared to A1 milk. Let’s check out the recipe!

I love sweets and desserts so can’t resist myself to offer you some like Chocolate barfi, Gulab Jamun, malai kulfi, bread rasmalai, Kalakand Recipe, Parval Pak, Instant Crispy Jalebi, and many more dessert recipes.

This Kaju Gulkand Paan Recipe is a treat for all the paan lovers and you can make this easily. I have used Kapiva A2 Desi Ghee to prepare this Kaju Ka Paan.

100 grams Cashew
100 grams Muskmelon seed
100 grams Milk powder
2 tsp Ghee
Green food color

To make sugar syrup:

200 gram or ½ cup Sugar
100 ml or ½ cup Water

To make stuffing:

2 tbsp Gulkand
2-3 tbsp Khoya
11/2 Pistachios (chopped)
11/2 Almonds (chopped)
11/2 Cashew (chopped)
1/2 Cardamom powder
Red food color

How to make:

Put cashew in a grinder and pulse for a few seconds. Do not add too much of cashew at a time while grinding and pulse gently so that it will not release oil and become in a powder form.
Grind remaining cashew in the same way.
Sieve the cashew powder and discard the chunks.
Cashew powder is ready.
Make Muskmelon seed powder in the same way.
Mix Muskmelon seed powder, cashew powder and, milk powder in a bowl. Keep aside.

To make sugar syrup:

Put sugar and water in a bowl and cook for 3-4 minutes or till one string consistency.
Switch off the flame and add dry mixture. Stir until everything is mixed well.
Switch on the flame add green food color, mix it well and, cook for a minute on low flame.
Once everything is mixed well and there are no lumps keep the flame off and let the mixture cool down for some time. Meanwhile, let’s prepare the stuffing.

To make stuffing:

In a mixing bowl add gulkand, khoya, chopped dry fruits (cashew, almonds, and pistachios), cardamom powder and, red food color, mix it well.
Stuffing is ready.
Once the dough becomes slightly cool down and easy to handle then grease the butter paper with ghee.
Take a small portion of the dough, roll it in your palms and, make medium size ball.
Keep the ball on the greased butter paper and roll the ball in between greased butter paper into ¼ inch thickness.
Cut into four triangles with the help of a cookie cutter.
Now take one triangle, bring the opposite ends together and seal it to give the shape of a cone.
Fill the cone with stuffing.
Cover with silver leaf.
Kaju Pan is ready.