Carefully rinse each betel (paan) leaf under cold water to remove dust. Pat dry with a clean towel or paper towel. Trim the stem close to the leaf and, if the central vein is very thick, you may shave off a little of the central vein on the underside so the leaf folds easily.

Toast and crush small seeds

In a small dry skillet over medium heat, toast the fennel seeds for 30–45 seconds until fragrant. Remove and let cool, then lightly crush with a mortar and pestle or the back of a spoon. If using cardamom pods whole, squeeze the seeds out and lightly crush them too. Coarsely chop chironji or nuts.

Prepare filling mix

In a small mixing bowl combine grated fresh coconut, chopped tutti-frutti, crushed fennel, crushed cardamom seeds, chopped chironji/nuts, and mukhwas if using. Add the sweetened condensed milk (if using) and saffron-soaked milk a little at a time and mix until the filling is slightly sticky and holds together. Fold in gulkand (reserve about 1/2 tbs per leaf to place on top when assembling). Taste and add mishri/powdered sugar if you want it sweeter.

Assemble each paan

Lay a paan leaf flat, shiny side down, with the pointed end facing away from you. Place about 1 heaped teaspoon (about 8–10 g) of the coconut-tutti-frutti filling near the center of the leaf but slightly toward the stem end. Add 1/2 tbs gulkand on top of the filling. Sprinkle a pinch (about 1/4 tsp) of crushed cardamom, a few crushed fennel seeds, and 1/2 tbs chopped chironji/nuts. Add one crushed clove and one cardamom pod seed. If using mukhwas, sprinkle a little on top.

Fold the paan

Fold the sides of the leaf in toward the center, then fold the stem end up over the filling and roll toward the pointed end to form a neat cone or rectangular parcel. Tuck the pointed end into the fold to secure. If the leaf doesn't hold, use a toothpick or clove to pin the folded paan at the stem end.

Finish and garnish

Optionally brush the folded paan lightly with sweet fennel syrup or sugar syrup to add gloss and a touch of sweetness. Place a small square of silver vark on top and garnish with a rose petal if using. Repeat to assemble all paans. Serve immediately on a platter or keep covered in the refrigerator for up to 4 hours.

Optional Steps

Make quick sugar syrup (if using)

Combine 2 tbs sugar with 4 tbs water in a small saucepan. Bring to a simmer and cook until slightly thickened (about 3–4 minutes). Cool slightly before brushing on leaves.

If you prefer a very soft filling, pulse the coconut, tutti-frutti and nuts briefly in a food processor for 2–3 short pulses before mixing with condensed milk and gulkand.