This Diwali, give your sweets a modern twist with this luxurious Paan Dubai Chocolate – a dessert that perfectly bridges traditional Indian flavors with Dubai’s rich dessert indulgence. Imagine the freshness of paan, the sweetness of gulkand, and the nutty crunch of kunafa all coated in smooth, glossy chocolate. Each bite feels like a celebration of flavors wrapped in decadence, making it the perfect festive treat to share with your family and friends.
Inspired by Dubai’s love for rich desserts and India’s vibrant tradition of paan, this fusion sweet is a unique way to elevate your Diwali platter. The recipe combines the essence of meetha paan with creamy nut spreads, crunchy kunafa noodles, and chocolate – creating a treat that’s both exotic and familiar. Serve it during Diwali gatherings or gift it beautifully wrapped for a thoughtful homemade sweet that will leave everyone amazed.
Whether you’re looking to surprise your guests with something unique or want to add a touch of luxury to your festive celebrations, this Paan Dubai Chocolate will do just that. It’s an indulgence that brings together cultures, textures, and tastes – the perfect way to sweeten your Diwali with a hint of Dubai’s charm.
Ingredients
For Paan Stuffing:
- 2-3 Fresh Betel Leaves (Paan)
- 2 tbsp Colorful Candy Mukhwas (sugar-coated fennel seeds)
- 2 tbsp Gulkand
- 2 tbsp Tutti Frutti
- 2-3 tbsp Kolkata Paan Mix (or your favorite blend)
- ¼ cup Desiccated Coconut
- 1 tsp Chopped Nuts (almond-pista)
- 1-2 tsp Fresh or Dry Rose Petals
For Kunafa Layer:
- 1 cup Kunafa Noodles or Fine Vermicelli
- 1-2 tbsp Ghee
- 2-3 tbsp Pistachio Cream
- 1-2 tsp Chopped Pistachio
- 2 tbsp Hazelnut Spread
For Chocolate Coating:
- 1 cup Melting Chocolate Chips
- 1-2 tbsp Slivered Pistachios
- 1-2 tbsp Candy Mukhwas
- 1-2 tbsp Rose Petals for garnish
Method
- Make the Paan Stuffing:
Start by washing the paan leaves thoroughly to remove any dirt or residue. Pat them dry with a clean kitchen towel and remove the thick stems. Finely chop the leaves into small pieces. In a mixing bowl, add the chopped paan leaves, gulkand, colorful candy mukhwaas, tutti frutti, desiccated coconut, rose petals, and Kolkata paan mix (or any paan blend of your choice). Using a spoon, mix everything together until well combined. The mixture should be slightly sticky and aromatic. Set this paan stuffing aside for later use. - Prepare the Kunafa Mixture:
In a nonstick pan, heat ghee over medium heat. Once hot, add the kunafa noodles. Stir continuously and roast them until they turn golden brown and crisp. Make sure to roast evenly without burning. Transfer the roasted noodles to a mixing bowl and let them cool slightly. Once lukewarm, add pistachio cream, chopped pistachios, and hazelnut spread. Mix gently until all the ingredients come together and form a soft, slightly sticky mixture that can be pressed easily. - Layer in the Mold:
Take a silicone chocolate mold or an ice cube tray for shaping. Start by adding a small layer of the kunafa mixture at the bottom and press it down lightly to make it even. Next, add a layer of the prepared paan stuffing, pressing gently to spread it evenly. Finally, top it with another layer of the kunafa mixture and press again so that all layers hold together well. Repeat the same process for all molds. Place the tray in the refrigerator for about 1 hour or until the cubes are firm and easy to handle. - Coat with Chocolate:
In a microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds, then stir. Continue heating in 10-second intervals, stirring in between, until the chocolate is completely melted, smooth, and pourable. Take out the chilled kunafa-paan cubes from the fridge. Using a fork or dipping tool, gently dip each cube into the melted chocolate, making sure it is evenly coated on all sides. Lift it carefully and place it on a tray lined with parchment paper. Repeat this for all the cubes. - Garnish and Set:
While the chocolates are still soft, garnish each coated cube with slivered pistachios, colorful mukhwas, and rose petals for a festive touch. Let the chocolates sit at room temperature for 10 to 20 minutes or until the coating sets completely. Once firm, transfer them to an airtight container. Store in the refrigerator if the weather is warm or humid. Serve chilled or at room temperature and enjoy this luxurious fusion sweet that perfectly captures the essence of Diwali with a taste of Dubai.
Tips
- Use good-quality chocolate for the best flavor and glossy finish.
- You can swap hazelnut spread with Nutella or any nut butter.
- Make paan filling a day ahead to save time.
- Add edible silver foil for a festive look.
- Store chocolates in the fridge if serving later to maintain shape.
Paan Dubai Chocolate – A Festive Fusion Delight
ThisDiwali, give your sweets a modern twist with this luxurious Paan DubaiChocolate – a dessert that perfectly bridges traditional Indian flavors withDubai’s rich dessert indulgence. Imagine the freshness of paan, the sweetnessof gulkand, and the nutty crunch of kunafa all coated in smooth, glossychocolate.
Ingredients
Method
Make the Paan Stuffing:
- Start by washing the paan leaves thoroughly to remove any dirt or residue. Pat them dry with a clean kitchen towel and remove the thick stems. Finely chop the leaves into small pieces. In a mixing bowl, add the chopped paan leaves, gulkand, colorful candy mukhwaas, tutti frutti, desiccated coconut, rose petals, and Kolkata paan mix (or any paan blend of your choice). Using a spoon, mix everything together until well combined. The mixture should be slightly sticky and aromatic. Set this paan stuffing aside for later use.
Prepare the Kunafa Mixture:
- In a nonstick pan, heat ghee over medium heat. Once hot, add the kunafa noodles. Stir continuously and roast them until they turn golden brown and crisp. Make sure to roast evenly without burning. Transfer the roasted noodles to a mixing bowl and let them cool slightly. Once lukewarm, add pistachio cream, chopped pistachios, and hazelnut spread. Mix gently until all the ingredients come together and form a soft, slightly sticky mixture that can be pressed easily.
Layer in the Mold:
- Take a silicone chocolate mold or an ice cube tray for shaping. Start by adding a small layer of the kunafa mixture at the bottom and press it down lightly to make it even. Next, add a layer of the prepared paan stuffing, pressing gently to spread it evenly. Finally, top it with another layer of the kunafa mixture and press again so that all layers hold together well. Repeat the same process for all molds. Place the tray in the refrigerator for about 1 hour or until the cubes are firm and easy to handle.
Coat with Chocolate:
- In a microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds, then stir. Continue heating in 10-second intervals, stirring in between, until the chocolate is completely melted, smooth, and pourable. Take out the chilled kunafa-paan cubes from the fridge. Using a fork or dipping tool, gently dip each cube into the melted chocolate, making sure it is evenly coated on all sides. Lift it carefully and place it on a tray lined with parchment paper. Repeat this for all the cubes.
Garnish and Set:
- While the chocolates are still soft, garnish each coated cube with slivered pistachios, colorful mukhwas, and rose petals for a festive touch. Let the chocolates sit at room temperature for 10 to 20 minutes or until the coating sets completely. Once firm, transfer them to an airtight container. Store in the refrigerator if the weather is warm or humid. Serve chilled or at room temperature and enjoy this luxurious fusion sweet that perfectly captures the essence of Diwali with a taste of Dubai.
Notes
- Use good-quality chocolate for the best flavor and glossy finish.
- You can swap hazelnut spread with Nutella or any nut butter.
- Make paan filling a day ahead to save time.
- Add edible silver foil for a festive look.
- Store chocolates in the fridge if serving later to maintain shape.
Paan Dubai Chocolate – A Festive Fusion Delight was last modified: October 15th, 2025 by
I’ve never dared to make one of your recipes but they look absolutely amazing!
Thank You 😊