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
