Thoroughly wash the Betel leaves and remove any tough stems. Tear the Betel leaves into smaller pieces.
2
In a blender, combine the torn Betel leaves, Gulkand, Fennel seeds, Desiccated coconut, Cardamom powder, and Pitted dates.
3
Add approximately 50 grams of Milk to the blender to help form a smooth paste. Blend until all ingredients are finely ground into a thick, aromatic paste.
