Misti pan

Posted on October 17, 2020

Misti Paan


4-5 Betel leave (wash carefully and dried with soft cloth)
2-3 cardamom
2-tablespoon souf
1-teaspoon choon (lime paste)
A pinch of katha (khoyer)
1-tablespoon betel nuts (supari) (chopped)
1-teaspoon rose powder
1-teaspoon of cloves
Some rose petals for garnishing (optional)


Take one betel leaf, spread a pinch of lime paste.
Add katha, cardamom, anise and betel nut.
Fold the leaf into a triangular shape and pin it with a clove.
Make every pan by this method and keep it on wet cloth with rose petals.
Serve the Misti pan after meal.

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