Dry paan or Beeda powder

Ingredients 

Beetel leaves ( paan or  villedele) —50 numbers

( i have taken Ambadi beetel leaves)

Whole arecanut( battalu  adike)—15 numbers 

Cloves(lavanga)—5

Saunf ( aniseed or sompoo)—1 tablespoon 

Nutmeg ( jaikai/Jaipal)—1/2 

Dalchini (cinnamon sticks )— a small piece 

Cardamoms( ellaki//elaichi)—3

Javithri( mace)— 1 

Black pepper corns( menasu kaalu) —1 teaspoon or 10 to 15

Cooking camphor( edible camphor)—a pinch

 ghasghase( poppy seeds/khuskhus)—1 tablespoon 

Dry coconut grated( kobbari// copra)—1/2 cup or more 

Saffron strands  (  kesari/kesar) —1 pinch

Ghee—1 tablespoon or as required

Sugar—1/4 cup

Chunnam ( Sunna/ slaked lime)—1/2 teaspoon 

Method 

Wash and dry beetel leaves.

Cut the upper stems from the leaves and chop the leaves into small pieces.

Take 1 teaspoon of ghee in a pan add saunf,cloves,pepper corn,dalchini,javithri,nutmeg,cardamom 

and sauté for a few minutes.

Then add in ghasghase and sauté on medium flame.

Add in dry coconut grated fry till coconut turns to light brown ,don’t burn the coconut.

Take out from pan and keep aside in a bowl to cool.

To the same pan add arecanuts and a little ghee fry for a while.

Take out from flame and keep aside to cool.

To the same kadai add beetel leaves fry adding a little ghee and 2 teaspoon of sugar.

Cook on medium flame.

In the beginning sugar melts as  you fry further leaves becomes crispy.

Take out from heat and cool completely.

Add chunam also.

Now take a mixie jar first grind aracanuts to powder and then add all other ingredients and grind to 

coarse powder.

Note 

You can increase the sugar and dry coconut grated  quantity according  to your taste.

And also you can use red candy powder /mishri(Kempu Kallu sakkare)

Dry paan is a good mouth freshener after meal.