How is Paan Masala Prepared?

What is the recipe for making paan masala? A very good question indeed, since many of us have had the bitter experience of buying a paan masala that has tobacco in it. Maybe one should have looked at the pan masala ingredients before buying it.

Homemade paan masala will probably be more nourishing, and one can add ingredients that will suit our taste. Isn’t it? And, don’t worry as it might seem very daunting but isn’t so at all. So we can look at the various ingredients before going ahead with the recipe.

 

The ingredients you would require are betel leaves, roasted coriander seeds, sweet supari, dried rose petals, mishri, sugar, green cardamom powder, and thick fennel seeds. Keep betel leaves under the sun for three to four days. And make a fine powder of these leaves.

   

Make sure you have all these ingredients before going ahead with the preparation. Boil water along with sugar till it is syrupy. Add fennel seeds and coriander seeds and cook more till it is thick. Take a bowl and add the powdered betel leaves, mishri, and cardamom powder. Voila, your paan masala is ready. This can be placed in a watertight container, and you can use it whenever you want to get yourself refreshed. You can experiment more by using cloves and even coconut powder. If you want a pleasant smell for the paan masala, add a bit of saffron.  

 

Paan masala ingredients used by mouth freshener manufacturing companies are no different. It is just that they are used in perfect proportion and blended using mixers and grinders, making it finer. Betel nuts are finely ground using the machines, and all the ingredients are perfectly mixed before packaging it in pouches.

 

Flavoring agents like paraffin oil, menthol, and peppermint are used to enhance the taste of the mouth fresheners. Kewda essence and sandalwood powder are used to give a unique aroma to the paan masala. Most paan masalas available in the market will have catechu or Kattha and slaked lime or chuna, giving the mouth a deep red stain.