choco-biscuit paan pie

Ingredients –For the base –ingredients 

1/4cup rose gem (gulkund)

1/4 cup dark chocolate

2 tbsp finely chopped or powdered cashew nuts

100gm. Digestive biscuits

For the filling 

½ cup grated white chocolate  

1 tbsp fresh cream  

2 tsp sweet pan masala with saunf

1 tsp finely chopped betel (pan leaves)

Rose petals

Few silver balls 

To decorate the platter –Paan and rose petals

Method - Grease a deep 5-6 inches flan tin (with a removable base).

Put the biscuits in a bag and crush them with a rolling pin.

Mix with rose jam (gulkund) and cashew nuts

Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl doesn’t touch the water.)

Once the chocolate is melted, remove from the heat and add the crushed biscuit mixture, mix well to combine.

Tip the mixture into the flan tin and press down well in an even layer. Set aside to cool.

For the filling- Combine white chocolate and cream in a saucepan and melt over gentle heat to get a smooth mixture.

Spread the mixture onto the biscuit base.

Top with finely chopped betel (pan leaves), sweet pan masala with saunf, rose petals and silver balls.

Refrigerate for about 5-6 hours, or until set. Once set, remove from the flan tin and cut into generous slices to serve.