Ganeshotsav is being celebrated with great enthusiasm, and devotees are preparing a variety of homemade delicacies as offerings for Lord Ganesha. While modaks are a traditional favourite, you can also try something different this festive season with homemade Paan Petha.

This unique dessert combines the softness of petha with the refreshing flavours of betel leaf, gulkand, fennel and cranberries. Chef Aruna Vijay has shared a delicious recipe for Cranberry Paan Petha that can be prepared at home and served as a festive sweet.

Ingredients You Will Need

For the Petha

• 1 kg ash gourd (petha)

• 2 cups water

• A pinch of green edible food colour

For the Sugar Syrup

• ¼ cup sugar

• Water as required

For the Cranberry Gulkand Filling

• 2 tablespoons dried rose petals

• ½ cup finely chopped dried cranberries

• 1 tablespoon melon seeds

• 1 tablespoon lightly crushed fennel seeds

• 2 betel leaves

• 1 teaspoon honey

How to Make Cranberry Paan Petha

Step 1: Prepare the Petha

Peel the ash gourd and cut it into very thin, long slices using a sharp knife. Try to keep the slices as even as possible so they cook uniformly and can be rolled easily later.

Bring water to a boil in a pan and add the petha slices. Cook them until they become soft and slightly translucent, taking care not to overcook them.

Once cooked, drain the slices thoroughly and keep them aside.

Step 2: Prepare the Sugar Syrup

Add sugar and the required amount of water to a wide pan. Bring the mixture to a boil and stir until the sugar dissolves completely.

Add the cooked petha slices to the syrup. Gently turn the slices occasionally, allowing them to absorb the syrup and become more translucent.

Once they are properly coated, carefully remove them from the syrup and allow the excess syrup to drain.

Step 3: Prepare the Cranberry Gulkand Filling

Add dried rose petals, chopped cranberries, melon seeds, crushed fennel seeds, betel leaves and honey to a mixer.

Grind everything into a coarse mixture. This cranberry-gulkand filling will give the petha a sweet, fruity and refreshing flavour.

Step 4: Shape the Paan Petha

Take a prepared petha slice and place about one teaspoon of the cranberry filling at one end.

Carefully fold or roll the slice to give it the appearance of a paan.

Repeat the process with the remaining petha slices and filling.

Step 5: Refrigerate Before Serving

Place the prepared Paan Petha in the refrigerator for around 1 to 2 hours before serving. Chilling helps the sweet firm up while giving it a refreshing texture.

Chef's Tips for Perfect Paan Petha

The petha slices should be cut as thinly and evenly as possible. This makes them easier to cook and roll without breaking.

Avoid overcooking the slices. They should become soft and slightly translucent but still retain enough firmness to hold their shape.

For the best texture, refrigerate the finished Paan Petha before serving. The chilled sweet will have a firmer, juicier texture and the flavours of the cranberry, gulkand and fennel will blend beautifully.

This festive season, if you want to offer Lord Ganesha something beyond the usual modaks, this homemade Cranberry Paan Petha can be a delicious and creative option.