twinkling chocolate – betel leaf ( paan )flan

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twinkling chocolate – betel leaf ( paan )flan


Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 4
  • For the base – 1/4cup rose gem (gulkund ),

  • 1/4 cup dark grated chocolate

  • 2 tbsps finely chopped or powdered cashew nuts,

  • 100gm. Digestive biscuits

  • For the filling -1/2 cup grated white chocolate

  • 2 tbsps fresh cream

  • 2tsp sweet pan masala with saunf

  • 1tsp finely chopped betel leaf (pan leaves )

  • 10 fresh Rose petals

  • 15 silver balls


  • Grease a deep 5-6 inches flan tin (with a removable base).
  • put the biscuits in a bag and crush them with a rolling pin.
  • Mix with rose jam and cashew nuts .
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl doesn’t touch the water.)
  • Once the chocolate is melted, remove from the heat and add the crushed biscuit mixture , mix well to combine.
  • Tip the mixture into the flan tin and press down well in an even layer. Set aside to cool.
  • For the filling- Combine white chocolate and cream in a saucepan and melt over gentle heat to get a smooth mixture.
  • Spread the mixture onto the biscuit base
  • Top with finely chopped beetle (pan leaves ) ,sweet pan masala with saunf,,rose petals and silver balls .
  • Refrigerate for about 5-6 hours, or until set. Once set, remove from the flan tin and cut into generous slices to serve.
  • twinkling chocolate – betel leaf ( paan )flan is ready for #party #festive season