PREPARATION

1. In a bowl, add 20 grams rose petals, 300 milliliters water and wash them well.

2. Add this into a jar, add 100 grams sugar, 150 milliliters water and cover it with lid.

3. Keep in sunlight for 10 days.

4. Take a betel leaf, add some nutella on it and spread it evenly with the help of a spoon.

5. Sprinkle some cardamom powder on it.

6. Add some fennel seeds, cashews, tutti frutti, sugar confetti, chocolate chips and prepared gulkand on it.

7. Sprinkle some desiccated coconut on top fo it.

8. Fold it into a triangle shape to make a paan. (See Video)

9. Seal the paan with a toothpick.

10. Take a pan and fill it with water.

11. Bring it to a boil.

12. Place a bowl on top of it.

13. Add 300 grams chocolate in it.

14. Stir continuously until the chocolate is melted completely.

15. Now, dip the prepped paan in it.

16. Place it on a plate.

17. Garnish with some desiccated coconut.

18. Refrigerate for 1 hour.

19. Serve.