Tuesday, October 27, 2015

Paan Cake | A Festive Cake | Betel Leaf flavoured Cake | How to make Paan Cake | Stepwise Pictures | Eggless Cake Recipe

Hi Supermoms,

The festive season is here and most of you might be busy shopping for new clothes, accessories, decorating your house, getting fresh plants, vessels, lights ,new gadgets ....the list is long!!! 

Along with this busy schedule, I am sure you are also searching for interesting dessert recipes to make and brighten up your Diwali!

Diwali is incomplete without sweets/Desserts. Yes, there are so many Indian Sweet recipes that are made traditionally. I will be sharing some of them in the coming days. But it is so much fun trying out new interesting recipes, is'nt it? 

I am so happy and excited to share my special' Paan Cake ' recipe with all of you. Diwali is the perfect occasion  to try them out!

Betel leaves are considered auspicious and has so much of digestive properties. This is an easy, eggless cake recipe . The preparation and cooking time is minimum. You can make large batches for gifting ! Excited??

I had baked this cake for my husband's birthday and it was so much enjoyed by him and all of us. 

A Light, mildly sweet Flavourful cake that will remind you of 'Meetha Paan Beeda'( Sweet Paan).

I baked the cake in a rectangular pan and it was so much convenient to slice them into squares and distribute. A flavourful Indian Cake that is also a perfect after food dessert!! 

Paan Cake | Betel Leaves flavoured Cake :

Preparation time : 10 minutes
Cooking time : 25 minutes
Vessel Required : A Cake Pan ( I used a rectangle pan )
Storage : 2-3  days when refrigerated

Ingredients :

200 gms All Purpose Flour
 1 tablespoon Milk Powder
1 tablespoon Betel leaf juice ( You will need atleast 5 to 6  small betel leaves)
50 grams Fresh Grated Coconut
50 grams tutti fruity( I used pan flavoured)
70 grams Gulkhand/ Rose petal preserve
70 grams Butter( plus extra for greasing the pan)
100 grams Condensed Milk
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
A pinch of Salt
1 clove powdered ( I used mortar and pestle)
5 gms/small sachet of Betel Nut grains/coarsely powdered betelnut ( Supari/Paaku)
125 ml Milk ( 1/2 Cup)
Red Food colour -1 drop - Optional  ( used Wilton gel colour)


1. First extract juice from the betel leaves. I used the betel leaves that come from Kerala/Tamilnadu, South India. To extract juice, I kept two to three betel leaves together in my palm, added a pinch of salt and squeezed the leaves between both my palms to extract juice.  

2. Grate coconut and add red food colour and mix. Add the coarsely powdered betelnut to the mixture. I used the small packet of Crane brand  Pakku Thool ( will be available in Asian Stores).

3. Keep all your ingredients ready.

4. In a bowl, sift the flour and milk powder.

5. Add all dry ingredients.

6. Mix well.

7. Heat milk in a vessel. 

8.While the milk is heating up add butter and condensed milk.

9. Let the butter melt, mix well and switch off. Let it cool down for 5 minutes.

10. When the milk is just warm, add it to the flour milk and using a fork, mix well without any lumps. If the mixture is too thick adjust by adding more milk. The cake batter will be only a little thicker than the regular cake batter.

11. Preheat the oven at 180 degrees C for 10 minutes. Grease a baking tray and pour the batter. Smooth the top using the back side of a greased ladle.

12. Bake the cake in the middle rack at 180 degrees C for 15 minutes and then reduce to 160 degrees C and bake for another 10 minutes .

13. A toothpick inserted in the middle of the cake should come out clean. Your cake is ready. Cool it for 7 to 8 minutes in the pan itself.

14. Dismantle the cake from the pan and let the cake completely cool in a cooling rack.

15. I had made it for my hubby's birthday, so wanted to dress up  the cake  with a mildly sweet fresh coconut cream, but you can serve the cake as is or make a simple butter cream frosting with a pinch of rose essence. If you are making it for Diwali you can also use edible silver leaves on top and slice them into squares . It is perfect if you are gifting them in boxes for later use.

Your gorgeous Special Festive Cake is ready! Truly the Taste of India. Do try this diwali and your guests , friends and family are going to love it. 

Chef Tips :

1. Use fresh coconut for best taste.
2. You can make this cake using Whole Wheat Flour also but add extra milk to make the batter more smooth. 
3. I have not added extra sugar as I was personalising the cake  . The sugar in condensed milk and Gulkhand was adequate. But , taste the batter and add sugar according to your taste preference.
4. The baking time will differ a little depending upon your oven. So have a watchful eye over the cake after 15 minutes of baking and adjust the temperature, rack height etc.,
5. If the cake is browning too much on the top, you can loosely cover the top using a foil.
6. If you are not fond of food colours, you can use natural red colour by slicing a beetroot piece and soaking it in 10 ml warm water for 2 hours.

Wish you a Joyous festival and Happy Cooking !

With love,


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