The sweet and aromatic flavours of gulkand combined with refreshing taste of paan creates a delicious twist on traditional brownies. A fusion dessert experience! These Whole Wheat Paan brownies are a delightful balance of flavours!
Paan and Gulkand brownies are a fusion dessert that combines the traditional flavours of paan with the sweetness of gulkand. These Whole Wheat Paan brownies are made by adding finely chopped paan leaves and gulkand into a classic brownie batter, resulting in a unique and aromatic treat.
The combination of refreshing paan and floral gulkand creates a delightful balance of flavors, making these brownies a delightful indulgence for those looking for something different this festive season.
What goes into Whole Wheat Paan Brownies?
- Paan Leaves (Betel Leaves) – Refreshing, slightly spicy and subtly sweet with a cooling sensation that leaves a lingering aftertaste.
- Gulkand (Rose Petals preserve) – Rich floral essence of roses, with subtle sweetness that is both delicate and aromatic.
- Cardamom – exotic flavour
Storing
Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.
Like this recipe? Try more recipes for Holi –
Whole Wheat Paan Brownies
Course: DessertDifficulty: Easy9
servings20
minutes30
minutesIngredients
100 g Unsalted Butter
40 g Olive Oil
180 g Dark Chocolate
180 Brown Sugar
2 Eggs
1 Egg Yolk
90 g Whole Wheat Flour (Aata)
30 g Dutch Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
3-5 Betel Leaves (Paan Leaves)
2 tbsp Rose Petals Preserve (Gulkand)
2 Cardamom pods, seeds only
Directions
- Preheat the oven to 170 C.
- In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
- In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
- Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
- Sift whole wheat flour and cocoa powder. Add the sifted dry ingredients to the wet batter and fold till combined.
- In a blender, blend betel leaves, rose petals preserve and cardamom seeds. Add to the brownie batter and fold till mixed well.
- Grease and line an 9 x 9 inch square pan. Pour the brownie batter into the pan.
- Bake in the preheated oven for 25-28 mins. Check with toothpick. The brownies are done if the toothpick comes out with moist/sticky crumbs.
- Once done, let it cool and cut into 9 large or 16 smaller squares.
Notes
- Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
- When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.
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