Chocolate Golgappa with Paan Shots

Chocolate Golgappa with Paan Shots Recipe – Video

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Ingredients

Pan shot

5-6 paan leaves (Kalkatta or banarsi)
4 tablespoon sweet paan masala
1 tablespoon gulkand
2 tablespoons sugar
2 large scoops vanilla ice cream
2 cups (500ml) milk

Chocolate Gol-gappa

1 ¾ cup (300g) dark compound semi-sweet chocolate
12 gol-gappa
4 tablespoons tutti-fruit (candied fruit)
4 tablespoons mini chocolate chips
2 tablespoons sprinkles ( coloured & dark)

Note– Please read recipe notes in the end.

Main Equipments Used

Shot Glasses for serving: https://amzn.to/310Ockp
Borosil Bowls for melting chocolate: https://amzn.to/33b90az
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

Roughly chop chocolates in small pieces.
Using the double boiler method, melt the chocolate. On a medium flame, put a pan simmering with hot water, now place a bowl above it and add chocolate in it. Keep stirring it occasionally till it melts completely.
Once done remove the chocolate from the flame and let it come down to room temperature.
To prepare the paan shot milk, take paan leaves and remove the hard stem. Roughly break them into small pieces and add them in a mixer grinder along with the sweet paan masala, gulkand, sugar and few tablespoons of milk and grind till it forms into a smooth paste.
Now add the rest of the cold milk and blend till it forms into a smooth milkshake. Add ice cream and green food colour and blend again. Now keep the paan milk in the refrigerator till it becomes nice and chilled.
To prepare the chocolate golpaggas, take the golgappas and with your finger make a small hole in the centre.
Now dip them in the chocolate and make sure it’s coated in chocolate from each side. Drain the excess chocolate and then place the golgappa on a plate lined with parchment paper.
Top it with some sprinkles and similarly coat all the golgappa’s and keep them in the refrigerator for 10 minutes.
In a serving glass pour the chilled pan milk and then put some chocolate chips and tutti frutti in the golgappa’s and serve cold.
Store the chocolate coated golpagga’s and pan shot in the refrigerator for upto 4 days.

Recipe Notes

Sieve the paan milk with a strainer for a smooth texture.
Make sure the chocolate is not hot when dipping the golgappa’s else they will turn soft.
Can use dark, milk or white chocolate to coat the golgappa.
Line the plate with parchment paper before placing the chocolate coated golgappas on it, else they wont come off easily and will stick to the plate once they cool down.

Step By Step In Pictures For Chocolate Golgappa with pan shots

Roughly chop the chocolate in small pieces.

2. Using the double boiler method, melt the chocolate. On a medium flame, put a pan simmering with hot water, now place a bowl above it and add chocolate in it. Keep stirring it occasionally and melt the chocolate.