October 26, 2021

Anjeer Chocolate Paan/Betal leaves & Fig Chocolate

Paan or Betel leaves are very popular and often consumed in Asia. Betel leaves are also used for religious ceremonies. These leaves contain many medicinal and healing benefits and are full of vitamins and great source of calcium. 

In India paan prepared using Kattha (Catechu), Supari (Areca nut), Gulkand (Rose petal jam), Tobacco is very popular as a after meal mouth freshener. For younger generation and kids Meetha paan or paan without tobacco is served. And one of the Meetha a very popular in among kids is chocolate paan. Paan can be served using varieties of combination, may or may not be sweet, as per people taste buds.

So, today I am sharing my version of paan “Chocolate Anjeer Paan” or Paan flavored Fig chocolate recipe. Anjeer means fig, which goes really well with paan and chocolate. This homemade Anjeer Chocolate Paan melts right away in your mouth with refreshing flavor of paan pata, sweetness of gulkand and anjeer, perfect crunch of mouth freshener or fennel seed candy. You can customize this paan with garnishing ingredients but using of chocolate, anjeer and paan pata is a must to make perfect Chocolate Anjeer Paan. I have used semi-sweet chocolate here to balance the sweetness. 

Chocolate Anjeer Paan makes a perfect mouth freshener recipe during occasions and festivals. I make them during Diwali and it’s always a hit. The recipe is really simple and can be prepared in no time. Give this super easy recipe a try and enjoy!!!

Cuisine: Indian | Recipe Category: Chocolates & Fudge | Serving: 20 pc
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Chill Time: 15 Minutes



Dry fig/Anjeer

10 pc


Betel leaves/fresh paan pata

4 pc


Baking chocolate, I have used semi-sweet

2 pack/8oz/225-250 grams


Rose petal jam/gulkand

¼ cup


Paan masala flavored mouth freshener

¼ cup


Sprinklers or fennel seed candy or Tutti Frutti

For garnishing


Silver leaf foil/chaandi varak (optional)

For garnishing

Step by Step Instructions:

  1. Rinse and soak fig/anjeer for minimum 1 hour. 
  2. After an hour anjeer will turn soft like shown in picture. Drain water and pat dry on kitchen towel. 
  3. Slit anjeer into halves or you can cut into halves. These anjeer paan are bite size, so will be adding half anjeer in each. If you want you can use whole 1 anjeer in each paan too. Keep ready. 
  4. Line chocolate mold or small muffin tray with chocolate liners. Keep it ready. 
  5. Roughly chop chocolate into pieces. Chopping helps chocolate to melt easily and uniformly.
  6. Rinse and pat dry betel leaves and finely chop. Keep ready
  7. Keep everything else ready in bowls before working with chocolate.
  8. Transfer the chopped chocolate into microwave proof bowl. Microwave the chocolate for 30 seconds, stop, take the bowl out and stir. Place the bowl back and repeat the process of 30 seconds of microwave, stop and stir until the chocolate is melted smooth.  
  9. Add chopped betel leaves equally into 20 liner cups.
  10. Next add in melted chocolate equally. 
  11. Followed by anjeer. I have dipped anjeer half way.
  12. After anjeer add gulkand. 
  13. Add pan masala mix and garnish with sprinklers or fennel seeds candy or Tutti Frutti. Whatever is available and you like.
  14. Place the tray in refrigerator for 15 minutes or till the chocolate sets.
  15. Take the tray out, decorate with silver leaf foil/chandi varak and serve chilled.

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